Information
Notes
Preparing this rice salad is a snap because it calls for a foolproof standby, a jar of pesto, and you can cut the tomatoes and kalamata olives in half and toast the pine nuts while the rice is cooking. Delicious as a side dish, the salad turns into a pretty main dish if you pile it on a ceramic platter and surround it with skewers of grilled shrimp.
Ingredients
- Salt (optional), for cooking the rice
- 1½ cups jasmine or Arborio rice
- 1 pint grape tomatoes
- ½ cup pitted kalamata olives
- ¼ cup pine nuts
- ¾ cup pesto or more if needed
Directions
1. Preheat the oven to 350°F.
2. Pour 3 cups of water and the salt, if using, in a 2-quart saucepan and bring to a boil over high heat. Stir in the rice, cover the pan, and reduce the heat to low. Let the rice simmer until done, 15 to 20 minutes.
3. Meanwhile, cut the tomatoes and olives in half. Toast the pine nuts: Place them in a pie pan and bake them until they are golden brown, 5 to 6 minutes.
4. Transfer the cooked rice to a shallow bowl and fluff it with a fork to separate the grains. Let cool 5 minutes.
5. Pour the pesto over the rice and stir to combine well. Fold in the tomato and olive halves. Transfer the salad to a serving platter and top it with the toasted pine nuts. Serve warm.