| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Rice |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Arborio Rice |
| 6 |
|
Fresh Basil Leaves — |
|
|
Minced |
| 4 |
tb |
Romano Cheese — freshly |
|
|
Grated |
| 1 1/2 |
tb |
Olive Oil |
|
|
Salt — to taste Garnish—– |
| 2 |
md |
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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