Red Rice and Grains with Buffalo Mozzarella and Roasted Cherry Tomatoes

Name: Red Rice and Grains with Buffalo Mozzarella and Roasted Cherry Tomatoes
Prep time: PTM
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Mix of grains brown rice, farro, barley, wheat, oats, and red rice 14.1 oz; Extra virgin olive oil 2 tsp; Oregano fresh to taste; Walnut kernels ¼ cup; Cherry tomatoes on the vine 1.1 lbs; Oregano dry to taste; Extra virgin olive oil 2 tsp; Fine salt to taste; Black pepper to taste; Mozzarella di bufala cheese (with 1.8 ounces of brine) 7.1 oz; Extra virgin olive oil 2 tsp

661

Calories per serving

Vegetarian

Energy Kcal 661
Carbohydrates g 76.6
of which sugars g 5.8
Protein g 22.2
Fats g 29.5
of which saturated fat g 4.53
Fiber g 11.6
Cholesterol mg 28
Sodium mg 603

Difficulty: Easy
Cook time: 25 min
Serving: 4 persone

PRESENTATION

Colorful, fragrant, and healthy dishes that are a joy for both the eyes and the palate: this is how we want to enrich our summer menus. With the recipe for red rice and grains with buffalo mozzarella and roasted cherry tomatoes, we were inspired by the simplest yet most beloved Mediterranean flavors, reinterpreted in a rich and tasty single dish that's decidedly inviting! A bunch of juicy cherry tomatoes, a wholesome and substantial mix of grains, all enveloped in a velvety buffalo cream. An explosion of aromas to discover with every bite, a light yet tantalizing dish, perfect to enjoy after a sunny day!

INGREDIENTS

661

Calories per serving

Mix of grains 14.1 oz (400 g) - brown rice, farro, barley, wheat, oats, and red rice

Extra virgin olive oil 2 tsp (10 g)

Oregano to taste - fresh

Walnut kernels ¼ cup (50 g)

for the roasted cherry tomatoes: Cherry tomatoes 1.1 lbs (500 g) - on the vine; Oregano to taste - dry; Extra virgin olive oil 2 tsp (10 g); Fine salt to taste; Black pepper to taste

for the buffalo mozzarella cream: Mozzarella di bufala cheese 7.1 oz (200 g) - (with 1.8 ounces of brine); Extra virgin olive oil 2 tsp (10 g)

Preparation

How to prepare Red Rice and Grains with Buffalo Mozzarella and Roasted Cherry Tomatoes

To make the red rice and grains with buffalo mozzarella and roasted cherry tomatoes, first take care of the tomatoes: wash them gently while keeping the bunch intact, dry them, then place them on a baking tray lined with parchment paper and season with olive oil 1, dried oregano 2, salt, and pepper 3. Roast the tomatoes in a preheated convection oven at 390°F for 15 minutes. The cooking times may vary slightly depending on the ripeness and size of the tomatoes.

In the meantime, take care of the grain and rice mix: bring a pot full of salted water to a boil, add the grains 4, and cook for the time indicated on the package. Meanwhile, drain 7 oz of mozzarella, being careful to save 1.75 oz of the brine, and cut it into cubes. Heat the liquid in a saucepan 6

and pour the mozzarella cubes into the bowl of a mixer 7. Blend the mozzarella, adding the warm brine in two stages 8, and once the mixture is smooth, add the olive oil 9.

Stop the mixer and set aside the buffalo cream 10. Meanwhile, the grains will have finished cooking 11, drain them 11 and let them cool in a bowl 12.

The roasted cherry tomatoes will also be cooked at this point, take them out of the oven 13 and let them cool as well. Chop the walnuts and fresh oregano with a knife 14. Everything is ready to compose the dish: place the tomatoes, the burrata cream, and the grains 15

Season the rice with a few tablespoons of burrata cream 16, the cooking juice from the tomatoes 17, salt, pepper, and finally garnish with the chopped walnut kernels and oregano. The red rice and grains with buffalo mozzarella and roasted cherry tomatoes can be served 18!

How to store

The red rice and grains with buffalo mozzarella and roasted cherry tomatoes can be stored in the refrigerator for a couple of days. Freezing is not recommended