Instructions: Add 2 quarts water to deep stock pot and boil. Add rice, stir, reduce heat, and cook uncovered for 15 minutes (rice should be tender-firm).

Drain rice and spread onto a clean kitchen towel to cool. Use a large salad bowl and add rice, tomatoes, olives and cubes of fresh mozzarella or feta cheese. To make the pesto, add basil, mint, pine nuts, Romano and Parmesan cheeses, garlic, oil, balsamic vinegar, lemon juice, and blend.

This makes a thick cream. Thin with several spoonfuls of olive oil or water. Mix pesto with rice gently. Let stand to allow flavors to develop.

Serve over fresh greens.

Serves 4.

Arborio by nature has very loosely packed starches on the outside of the grain. This characteristic is what makes that wonderful sauce weve come to know in risotto dishes. This creaminess is not desirable in a salad, so we parboil the rice, drain it, spread it out on a cookie sheet or very clean kitchen towel until its cool and partially dry.

This salad is a very simple, fresh salad that may be made several hours in advance. Take the chill of by allowing it to stand for 1/2 hour before serving. (To avoid food borne illness, do not allow any food set out of the refrigerator for more than two hours.)

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