| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Rice | 4 | Servings | |
INGREDIENTS
| 2 | c | Arborio Rice |
| 6 | Fresh Basil Leaves | |
| Minced | ||
| 4 | T | Romano Cheese, freshly |
| Grated | ||
| 1 1/2 | T | Olive Oil |
| Salt, to taste | ||
| Garnish- | ||
| 2 | Tomatoes, cut into thin | |
| Wedges | ||
| Fresh Parsley Sprigs |
INSTRUCTIONS
Bring 4 quarts lightly salted water to a boil in a large saucepan. Add the rice and cook, checking for doneness after approximately 18 minutes. Rice should be al dente, or firm to the bite; do not overcook. When the rice is done, remove from the heat, pour into a colander, and toss gently to remove excess water. Place the hot rice in large mixing bowl and add the basil and cheese. Stir gently to combine, then add the olive oil and toss thoroughly. Season with salt. Spoon the hot rice mixture into a 2-quart mold and press gently to set. Immediately unmold the rice onto a large serving platter. Garnish with tomato wedges and parsley sprigs. Recipe By : Felicia Pickering <MNHAN063@SIVM.SI.EDU> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 391
Calories From Fat: 47
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 169.2mg
Potassium: 108.1mg
Carbohydrates: 76.3g
Fiber: <1g
Sugar: 1.3g
Protein: 7.2g