Summer Pilaf Salad with Basil

Written by Gail Cohen | 03 June 2010
Posted in Recipes

Ingredients
3 shallots (minced)
1 celery stalk (diced)
3 tbs. extra virgin olive oil
1 1/4 cups Arborio rice
1/2 cup white wine
5 cups vegetable broth
2 zucchini (diced)
sea salt & pepper
2 large tomatoes (diced)
2 tbs. basil leaves
2 tbs. parmesan cheese (shredded)

Directions:
In a large pan, heat 2 tbs. of the olive oil and sauté shallots and celery until tender. Add rice and stir until well coated. Add wine and boil for a minute or two until absorbed.

Stir in four cups of the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes.

Add remaining broth, zucchini, salt and pepper to taste, and cook for five minutes. Stir in tomatoes and remaining tbs. of olive oil.

Scatter basil leaves on top and sprinkle with parmesan cheese. Serve immediately.

Yield: serves 4