![]() To serve, top the rice with the tomato sauce, then the salad.Place the cucumber, olives, chopped herbs, vinegar and a good drizzle of oil in a bowl and toss to combine.Add the canned tomatoes and their juices, season well and simmer for 5 minutes or until slightly thickened. ![]() Add the garlic and cook just until golden. Meanwhile, heat the oil in a frying pan over high heat.Bake for another 5 minutes or until melted. Remove the rice from the oven and place the sliced taleggio over the top in a single layer.Transfer the pan to the oven and bake for 20 minutes. Add the salt, butter and rice and stir until the butter has melted and fully coated the rice. Add the garlic and zucchini and cook for another 4 - 5 minutes or until soft and fragrant. Add the onion and cook for 3 - 4 minutes or until soft but not browned. For the rice, heat the oil in a shallow, heavy-based dish or oven proof frying pan over medium heat (see note).
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