Rice And Mascarpone Acid Past Tomato And Basil Salad

Dill is often teamed considering fish but its distinct aniseed flavour in reality lifts this dish.

The ingredient of Rice And Mascarpone Acid Past Tomato And Basil Salad

• 160g arborio rice
• 375ml 1 1 2 cups massel vegetable or chicken style liquid deposit
• 1 egg lightly whisked
• 125g 1 2 cup mascarpone
• 125ml 1 2 cup milk
• 3 eggs extra lightly whisked
• 2 tbsp chopped roomy basil
• 1 tbsp chopped spacious dill
• 2 truss tomatoes thickly sliced to serve
• blithe basil leaves to help
• new virgin olive oil to bolster
• balsamic vinegar to service

The Instruction of rice and mascarpone acid past tomato and basil salad

• swell the rice and growth in a medium saucepan bring to the boil higher than high heat cover and reduce heat to low simmer for 20 minutes or until addition is absorbed transfer rice to a bowl set aside for 15 minutes to cool
• preheat oven to 180u00b0c 160u00b0c fanatic addict forced accumulate 1 egg to the rice mixture rouse without difficulty to combine press rice join up into the base of a non stick 24cm base measurement round fluted sharp sour tin bake for 15 minutes or until firm
• include mascarpone milk basil dill and additional supplementary egg in a bowl season pour into the rice base bake for 15 20 minutes or until set agree to cool slightly arrange tomato and basil all but top season drizzle bitter in the same way as oil and vinegar

Nutritions of Rice And Mascarpone Acid Past Tomato And Basil Salad

calories: 380 249 calories
calories: 19 grams fat
calories: 12 grams saturated fat
calories: 38 grams carbohydrates
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calories: n a
calories: 13 grams protein
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