Ready in 20 minutes | Serves 2
Ingredients
- 1 pack of Arnaboldi red rice with peas, leeks and marjoram
- 100 g of feta
- pitted olives
- dried tomatoes
- 3 tablespoons of extra virgin olive oil
- fresh oregano to taste
Preparation
Start by cooking the Arnaboldi red rice with peas, leeks, and marjoram . Pour 700 ml of cold water into a nonstick saucepan and add the contents of the sachet. Bring to a boil, then simmer for 16-18 minutes over low heat, stirring occasionally.
While the rice is cooking, cut the sun-dried tomatoes into strips and the feta into cubes. Then, in a bowl, combine the feta, sun-dried tomatoes, olives, and three tablespoons of extra virgin olive oil. Stir gently so that the feta cubes don't break.
Once the rice has cooled, simply combine all the ingredients in a bowl. Toss well and garnish with fresh oregano, if desired.
Recommended wine: "Il Greco di Tufo DOC"
It pairs very well with salads and fresh appetizers based on vegetables, cheeses and fish.
Recipe by
Francesco Loconte - R&D Arnaboldi
Hi! My name is Francesco , I'm 38 years old, I'm originally from Puglia, and I'm a food technologist. I've been working in the food tech industry for about 10 years. I am part of the Arnaboldi team and I work in research and development.
My passion for cooking, combined with a healthy dose of curiosity, leads me to always be on the lookout for new and authentic flavours from traditions around the world.
