Warm Rice Salad with Grape Tomatoes and Pesto

1. 1

   Preheat the oven to 350F.

2. 2

   Pour 3 cups of water and the salt, if using, in a 2-quart saucepan and bring to a boil over high heat.

3. 3

   Stir in the rice, cover the pan, and reduce the heat to low.

4. 4

   Let the rice simmer until done, 15 to 20 minutes.

5. 5

   Meanwhile, cut the tomatoes and olives in half.

6. 6

   Toast the pine nuts: Place them in a pie pan and bake them until they are golden brown, 5 to 6 minutes.

7. 7

   Transfer the cooked rice to a shallow bowl and fluff it with a fork to separate the grains.

8. 8

   Let cool 5 minutes.

9. 9

   Pour the pesto over the rice and stir to combine well.

10. 10

    Fold in the tomato and olive halves.

11. 11

    Transfer the salad to a serving platter and top it with the toasted pine nuts.

12. 12

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.