Insalata di riso con rucola e pomodori copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe

• 2 cups of short grain brown rice
• 8 red, ripe plum tomatoes-chopped with seeds removed
• 4 ounces arugula chopped
• 1/4 cup shelled pistachios chopped
• 4 tablespoons olive oil
• 2 tsps balsamic vinegar
• 4 ounces parmigiano-reggiano cheese, shaved

Directions