MEDITERRANEAN WILD RICE & PASTA WITH SUN-DRIED TOMATOES
A friend of a friend made this dish at a party and it was so simple, tasty and beautiful. I didn't get the recipe, so I guessed on the proportions and it came out perfect. This is best served at room temperature. Enjoy!
Provided by Frau Noeding
Yield 8-10 serving(s)
Number Of Ingredients 13
- Combine first 9 ingredients in a large bowl.
- Begin to drizzle olive oil and vinegar onto the mixture. Stir to combine. Keep adding oil and vinegar until all ingredients are moistened. Add salt and pepper to taste. Sprinkle on the basil. Refrigerate for a couple of hours. Pull out and stir. If mixture seems dry add a little more oil and/or vinegar to moisten.
- Serve at room temperature.
MEDITERRANEAN SUMMER TOMATOES
- Core and slice the tomatoes, and arrange them in a serving dish.
- Sprinkle the shallots over the tomatoes.
- Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes.
- Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days.
- Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.
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