Healthy

Antipasto rice salad

An antipasto rice salad with char-grilled eggplant, sun-dried tomato and basil pesto.
antipasto rice salad
4
35M

Ingredients

Method

1.Wash rice with cold water until water runs clear; drain well.
2.Combine rice, the water and butter in 2.5-litre (10-cup) rice cooker; secure lid. Cook, stirring occasionally, about 30 minutes or until cooker automatically switches to ‘keep warm’; stand 20 minutes. Cool about 1 hour or until it reaches room temperature.
3.Stir in remaining ingredients; season to taste.

You can char-grill your own vegetables or use bottled antipasto vegetables or char-grilled vegetables from the delicatessen. You will need about 1½ cups of mixed antipasto vegetables.

Note

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