Black rice with rucola pesto and cherry tomatoes

Fast, easy to make and with a strong taste of summer, this vegetarian recipe is also extremely healthy.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the tomatoes in half and remove all the internal pulp and keep it aside for a moment. Slice the cherry tomatoes in smalle pieces, for this recipe i decided to make small cubes.

Step 2

Put the rucola in a food processor with garlic, olive oil, pinenuts, grated parmesan and a bit of salt and pepper. If you want to make the pesto less bitter add an ice cube. You can decide whether add also the tomato's pulp we kept aside. Mix it for a minute for a rough pesto or more if you prefere a more smooth texture.

Step 3

Boil the black rice in salty water. It takes around 18 minutes but check on the box to see because they instructions might be different.

Step 4

Once the rice is ready, put it into a strainer.

Step 5

Put the rice in a bowl and mix it with the pesto and the tomatoes.