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 acceso a baking tray lined with parchment paper and season with olive oil 1dried oregano 2salt, and pepper 3. Roast the tomatoes per mezzo di a preheated convection oven at 390°F for 15 minutes. The cooking times may vary slightly depending acceso the ripeness and size of the tomatoes.

Quanto a the meantime, take care of the grain and rice mescolanza: bring a pot full of salted tazza to a boil, add the grains 4and cook for the time indicated acceso 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 per mezzo di a saucepan 6

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

Stop the miscelatore and set aside the buffalo cream 10. Meanwhile, the grains will have finished cooking 11drain them 11 and let them cool per mezzo di 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 16the cooking juice from the tomatoes 17salt, 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!