Blood Orange Olive Oil Risotto Salad

Print
Posted by in Recipes on Sep 25, 2012 . .

1 ½ C Arborio rice
1 yellow bell pepper, small dice
3 medium Roma tomatoes, seeded and chopped
1 small can garbanzo beans, drained and chopped
3 oz Provolone cheese, small dice
½ C pitted, sliced Olive Cart Kalamata olives
½ chicken breast (about 8 oz, rubbed with Olive Cart Blood Orange Olive Oil and seasoned with salt and pepper) grilled, grilled Ahi is a great substitute, cool and dice
1 C chiffonade of arugula
1 C chiffonade of basil

Whisk together:
½ C Olive Cart Blood Orange Olive Oil
Juice of one small lemon
2 T minced chives
Olive Cart Fleur de Sel Sea Salt 
fresh ground pepper


Bring 3 quarts of water to a boil and add rice. Boil for 8 minutes stirring occasionally, especially at the beginning. Drain and rinse in cold water.

All of the above can be prepared in advance. Place the rice in the middle of a platter (or for that matter a large plastic container) add the other ingredients around the rice. Looks great and your guests will be impressed when you toss it with the dressing. The arugula and basil should be done at the last minute before tossing with the dressing. Enjoy.

Last update: Sep 25, 2012

Related Products:

Shopping Cart
Your shopping cart is empty!