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Tuscan Rice

Serves12
IngredientsVegetables, Rice, Nuts, Bread, Meat, Fruits
Day PartLunch, Dinner
Menu PartSide Dish
Cuisine TypeItalian

Fragrant rice is topped with prosciutto and goat cheese in this artfully arranged dish. Bruschetta, roasted tomato and fennel finish the dish nicely.

Ingredients

1 1⁄3 cups onion, julienned
2 tbsp. olive oil
1 1⁄4 cups fennel, julienned
1⁄4 cup garlic, minced
2 3⁄4 cups canned diced tomatoes, drained
1 1⁄4 cups sun-dried tomatoes in oil, drained, julienned
3 cups white wine
5 lb. rice, cooked
1 3⁄4 cups black olives, sliced
2 cups fresh basil, julienned
1 cup pine nuts, toasted
1 cup prosciutto, julienned
2⁄3 cup goat cheese, crumbled
Fresh basil, as needed
24 slices garlic bruschetta
24 tomato slices, oven-roasted
12 pieces grilled fennel with tops
 

Steps

  1. In a large skillet over high heat, sauté onions in oil until tender. Add fennel and garlic and sauté another minute. Add canned and sun-dried tomatoes and heat through.
  2. Add wine to pan and reduce by 3⁄4.
  3. Stir in rice and olives and heat through. Stir in basil and pine nuts, and remove from heat. Season to taste.
  4. Per serving: Arrange 12⁄3  cups rice mixture on a plate. Top with prosciutto, goat cheese and basil. Garnish with bruschetta, roasted tomato slices and fennel. Serve.
     

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