Summer Rice Salad with Pesto and Mozzarella

Name: Summer Rice Salad with Pesto and Mozzarella
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 250 g rice; 150 g pesto; 200 g mozzarella balls; 15 piece cherry tomatoes; 0.5 piece grilled aubergine

Rice or pasta salad

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Cook Time

45 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This pesto rice salad is a fresh and colourful dish, perfect for hot summer days. The combination of rice, aromatic pesto, small mozzarellas and fresh cherry tomatoes creates an explosion of Mediterranean flavours. The addition of grilled aubergines gives a smoky touch and a pleasant texture. Preparing it is very simple and quick, ideal for a light lunch or an outdoor picnic. I often prepare it for my friends, and it always goes like hot cakes! An excellent vegetarian alternative, full of flavour and easy to customise.

Ingredients (5 ingredients)

250 g rice
150 g pesto
200 g mozzarella balls
15 piece cherry tomatoes
0.5 piece grilled aubergine

Preparation (5 steps)

Cook the rice

Thermomix® Setting

10 min/212°F/Speed 1 100

Pour 1500 ml of water into the jug and bring to a boil for 10 Min./100°C/Stufe 1.

600

Add the rice

Thermomix® Setting

15 min/212°F/Speed 1/Linkslauf 100 Reverse

Add 250 g of rice and a pinch of salt to the jug. Cook for the time indicated on the rice packaging (approximately 15 Min.)/100°C/Stufe 1/Linkslauf.

900

Cool the rice

Drain the rice al dente and put it in a bowl. Let it cool completely.

Season with pesto

Add 150 g of pesto to the cooled rice and mix gently with a spatula to distribute it evenly.

Add the other ingredients

Add 200 g of mozzarella balls, 15 cherry tomatoes cut in half and ½ grilled aubergine cut into cubes to the rice. Mix gently to combine all the ingredients.