Lemon Risoni

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Lemon Risoni

 

 

3/4 cup GF risoni

1 teaspoon finely grated lemon zest

4 teaspoons lemon juice

4 tespoon vegetable -OR- olive oil

8 teaspoons chopped flat-leaf parsley

4 baby roma tomatoes, chopped

 

 

1. Cook pasta in plenty of boiling salted water for 7 to 9 minutes (or as per

packet instructions)or until tender but firm to the bite. Drain well.

 

2. Toss in a medium bowl with zest, juice, oil, parsley and tomato.

 

 

 

VARIATION: You can also use 2 cups leftover cooked white long-grain rice. Save

time Use two 250 g (9 oz) packets of 90-second microwave

rice; cook as directed on packet.

 

 

 

Serves 4.