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Red Salad With French Beans, Roast Goat’s Cheese, Mint Pesto and Red Onions

What do you need

  • [   ] 200g of Riso Gallo Red wholegrain rice
  • [   ] 250g of French beans
  • [   ] 200g of goat cheese log
  • [   ] 1 small bunch of rocket salad
  • [   ] 1 red onion
  • [   ] 2 tbsp of balsamic vinegar
  • [   ] 2 tbsp of extra virgin olive oil
  • [   ] Salt and pepper to taste
  • [   ] 10g of mint leaves
  • [   ] 20g of basil leaves
  • [   ] 5g of toasted pine nuts
  • [   ] 10g of grated Grana Padano cheese
  • [   ] 10ml of extra virgin olive oil
  • [   ] Salt to taste

Proposed by: Danilo Corterllini


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How to prepare:

First prepare the pesto in a food processor.
Add all ingredients and blend together for no longer than 30 seconds until the pesto reaches a paste consistency.
You can add a touch of extra virgin olive oil to help but do not over-blend it or it can overheat and lose colour.
Put in a jar and keep aside. The pesto can be stored in the fridge and used for other preparations as well.
Wash the beans and boil them in salted water for 4 minutes, until al dente (a bit crunchy).
Cool them in iced water to retain the colour and with your hands open them in halves lengthwise. Set aside.
Cut the onion in 4 slices and put them on a small baking tray. Dress with salt and pepper, a drizzle of oil and the balsamic vinegar.
Cover with foil and bake at 160 for about 25 minutes. When soft and all the liquid absorbed they are ready.
Roast the goat cheese in a very hot non-stick pack with just a drizzle of oil. 2 minutes each side, until golden. Set aside to let it cool.
Cook the rice in salted boiling water for 20 to 22 minutes.
Once ready put it a mixing bowl, add the French beans and a few pieces of onion.
Dress with a drizzle of oil, a pinch of salt and pepper and plate into large bowls.
Crumble over the roast cheese, dress with a teaspoon of pesto and garnish with rocket salad leaves.
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