Rice with Basil and Tomatoes

Rice dish features mixture of diced tomatoes, celery, Swiss cheese, fresh basil leaves, and extra-virgin olive oil combined with hot rice and grated Parmigiano-Reggiano cheese.

Ingredients -

4 Ripe Plum Tomatoes, blanched, peeled, seeded and diced
4-inch piece of Celery Stalk, finely chopped
1/3 cup finely diced Swiss Cheese
12 to 20 Fresh Basil Leaves, shredded
1/4 cup Extra-Virgin Olive Oil
1 cup Rice (Not parboiled)
Sea Salt, to taste
Fresh Ground Black Pepper, to taste
1/3 cup grated Fresh Parmigiano-Reggiano cheese

Preparation:

1. Add diced tomatoes, finely chopped celery, diced Swiss cheese, fresh basil leaves, and extra-virgin olive oil to medium mixing bowl. Stir to combine.

2. Season tomato mixture with sea salt and fresh ground black pepper. Place in refrigerator.

3. Boil rice in lightly salted water until it is al dente. Drain rice into colander or large strainer.

4. Stir hot rice into the chilled tomato mixture.

5. Stir in grated Parmigiano-Reggiano cheese and serve.

Cooking Tip

Parboiled Rice

Parboiled rice has been steam-pressure cooked before milling. The result is firm rice that separates when cooked.

Cooking Tip

Extra-Virgin Olive Oil

Olive oil is produced by crushing and pressing the olives. Extra-virgin olive oil is the finest variety of olive oil available, having the least amount of acidity of all varieties. It generally cost s bit more, but the flavor is worth the extra price.

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