Riso venere con julienne di verdure, pomodorini sott’olio e basilico

Preparation

Cook the rice in a pan with water, then drain and leave to cool.

Wash the courgettes and pepper, peel and slice them finely with a potato peeler. You can add the vegetables raw or toss them in a frying pan with some soy sauce to add flavour! Add the tomatoes to the vegetables.

Now add the drained rice and the Linea Minis.
Drizzle with EVO oil and a few basil leaves and serve.