Roasted Tomato and Pancetta Rice Salad
INGREDIENTS
1 x 500ml pack Real Stock- Vegetable
1 1/2 cups long grain & wild rice blend
1 x 250g punnet cherry tomatoes
1 red onion, cut into wedges
2 tbsp olive oil
2 tsp 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
1/2 cup shredded basil
Grated zest and juice of 1 lemon
METHOD
1. Preheat oven to 180°C.
2. 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 minutes until water is absorbed and rice is tender.
3. Combine oil, vinegar and garlic, add tomatoes and onion and toss. Place cherry tomatoes and onion onto non-stick baking tray (or a baking tray lined with non-stick baking paper) and drizzle with any remaining vinegar mixture. Bake in preheated oven for 15-20 minutes or until tomatoes have split and wilted slightly and onions are lightly browned.
4. Meanwhile cook pancetta under a preheated grill until crisp. Allow to cool, then tear into pieces.
5. Place cooked rice in a large bowl. Add tomatoes, onions and any remaining pan juices. Add pancetta, pine nuts, sugar, parsley, basil and lemon rind and stir gently to combine. Pour over lemon juice and toss gently. Serve warm.
6. You can just use 1 1/2 cups long grain or basmati rice. If can’t find the blend use 1 1/2 cup long grain and 1/4 cup wild rice.
TIP: For a vegetarian option omit pancetta and add 1 x 400g can chickpeas rinsed and drained.
To make a main meal salad add either some sliced smoked or grilled chicken breast or some canned tuna or salmon slices.
SEAT OF MY SOUL 
July 13, 2010 at 11:05 am
Again, this sounds delicious and the photos add so much. Thank you for sharing. I nominated you for food/recipes on Jingle’s blog. I also added you to my blogroll. I hope that is ok with you. xo Heartspell
July 13, 2010 at 11:42 am
Awwww….thank you so much Heartspell. I feel honored and proud to be on your blogroll…I hope you don’t mind but added you some time ago 🙂 You are so kind and thoughtful. Much love x
July 14, 2010 at 5:08 am
I do not mind; I am humbly honored that you would choose my blog. Thank you. Though you are very far away, I feel a close connection with you, from the first time you commented on my blog. I mean this in the nicest way… nothing to cause you to feel uncomfortable intended. Heartspell
July 14, 2010 at 8:49 am
Heartspell, strange you say that, I have exactly the same feeling towards you…in a strange way I am drawn to you. I am honored and proud to call you my friend. Thank you so much, from the heart!! Always ~ Amanda x
July 13, 2010 at 11:31 am
I just love this post. 🙂 I think it is OK wo use brown rice, right? That is the only kind of rice I eat. 🙂 Thank you again. 🙂
July 13, 2010 at 11:43 am
Brown rice is actually my first choice too…so much healthier!! It really tastes very good and easy to make. Hope you enjoy x
July 15, 2010 at 1:21 pm
🙂
July 14, 2010 at 6:44 am
You’ve achieved the best in recipe writing, I am now hungry! LOL thank you, I may try this, sounds delicious! =))
July 14, 2010 at 8:53 am
I always say I have a passionate love affair…..with food that is!!!! 😦 Another form of art…IMHO….Smiles from the heart 🙂
July 15, 2010 at 2:46 am
Fabulous summer rice salad. Great for potluck. I like the idea of the pancetta and the pine nuts. Will prepare for a potluck I plan to attend this Sunday. Kudos to you, Amanda!
July 15, 2010 at 9:09 am
This one is truly very tasty (I use brown rice)….you’ll love it! Much love x