Black rice with roasted cherry tomatoes, mint and pistachios.

Hi everyone!!!

First of all, I wanted to thank Ilde for this very important passing of the baton. I hope to keep you company with my advice, but I also hope to receive suggestions on the topics you would like to discussed; don’t worry I have many ideas!

Today I wanted to tease your senses with a simple, but very tasty recipe and since I love colorful dishes because they convey joy ; here is what I share today with you.

It is black rice with roasted cherry tomatoes, mint and pistachios.

Ingredient for 4 people

• 250 gr black rise
• 300 gr red cherry tomatoes
• 1 bunch of fresh mint
• 1bunch of fresh m
• 80 gr of shelled pistachios
• 50 gr of  goat cheese from the high Sauris hut (or simlar)
• extra virgin olive oil
• salt and pepper

Preparation

Boil the rice for 35 minutes. Wash the cherry tomatoes, dry them and spread them on a baking sheet;  season them with salt, pepper and a drizzle of oil. Let them cook in the oven at a temperature of 200 C ° for about 10 minutes or until they wilt.

Coarsely chop the pistachios, grate your seasoned goat cheese and mixi it with the pistachios along with a generous amount of mince mint and parsley; add the rice and finally the cherry tomatoes. Season with salt, pepper and a drizzle of oil. Garnish as desired with fresh mint.

Wine paring

Thinking about this fresh dish, with a slight sweet tendency given by the cherry tomatoes and the aromaticity given by the parsley I would recommend a fresh white with a strong note of acidity; you can choose a Champagne method bubble but also an aromatic still white, for example a sauvignon or a gewurztraminer