Post by braided-rug on Apr 10, 2007 16:12:12 GMT 10
One of the supermarkets I go to, well the one I am using atm, has pancetta and I get a packet while I am there. I found this interesting recipe.
It is really for summer when the basil is in season.
Warm roasted tomato & pancetta rice salad
Serves
4
Ingredients
1 x 500ml pack Campbell’s Real Stock- Vegetable
1 ½ cups long grain & wild rice blend
1 x 250g punnet cherry tomatoes
1 red onion, cut into wedges
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 garlic cloves, crushed
10 thin slices pancetta
1/3 cup pine nuts, toasted
2 teaspoon brown sugar
1/3 cup chopped parsley
½ cup shredded basil
Grated zest and juice of 1 lemon
Method
• Preheat oven to 180?C
• Add Campbell’s Real Stock and rice to a large saucepan and bring to the boil. Cover, reduce heat to the lowest setting, and cook for 12-14 minutes. Remove from heat and let stand for 5 –10 minutes until water is absorbed and rice is tender
• Meanwhile place cherry tomatoes and onion on a non-stick baking tray. Combine oil, vinegar and garlic and drizzle over tomato and onion. Bake in preheated oven at 180?C for 20 minutes or until tomatoes have split and wilted slightly and onions are lightly browned
• Cook pancetta under a preheated grill until crisp. Allow to cool, then tear into pieces
• Place rice in a large bowl. Add tomatoes, onions with any remaining juices. Add pancetta, pine nuts, sugar, parsley, basil and lemon rind and stir gently to combine. Pour over lemon juice and toss gently. Serve immediately in warmed bowls
From: www.campbellsoup.com.au/kitchen/recipe_detail.aspx?id=284
It is really for summer when the basil is in season.
Warm roasted tomato & pancetta rice salad
Serves
4
Ingredients
1 x 500ml pack Campbell’s Real Stock- Vegetable
1 ½ cups long grain & wild rice blend
1 x 250g punnet cherry tomatoes
1 red onion, cut into wedges
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 garlic cloves, crushed
10 thin slices pancetta
1/3 cup pine nuts, toasted
2 teaspoon brown sugar
1/3 cup chopped parsley
½ cup shredded basil
Grated zest and juice of 1 lemon
Method
• Preheat oven to 180?C
• Add Campbell’s Real Stock and rice to a large saucepan and bring to the boil. Cover, reduce heat to the lowest setting, and cook for 12-14 minutes. Remove from heat and let stand for 5 –10 minutes until water is absorbed and rice is tender
• Meanwhile place cherry tomatoes and onion on a non-stick baking tray. Combine oil, vinegar and garlic and drizzle over tomato and onion. Bake in preheated oven at 180?C for 20 minutes or until tomatoes have split and wilted slightly and onions are lightly browned
• Cook pancetta under a preheated grill until crisp. Allow to cool, then tear into pieces
• Place rice in a large bowl. Add tomatoes, onions with any remaining juices. Add pancetta, pine nuts, sugar, parsley, basil and lemon rind and stir gently to combine. Pour over lemon juice and toss gently. Serve immediately in warmed bowls
From: www.campbellsoup.com.au/kitchen/recipe_detail.aspx?id=284