Risoni salad

Ingredients for 6 servings:

• 500 g pasta, risoni (pasta rice)
• ½ handful of porcini mushrooms, dried
• 1 handful of tomatoes, dried
• 2 shallots
• 2 tbsp fresh herbs (chopped)
• Salt
• pepper
• 3 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Noodle rice salad with dried porcini mushrooms and tomatoes

Soak the tomatoes in olive oil and let them soak overnight (or use pre-soaked ones). Soak the porcini mushrooms in boiling water and let them soak for at least 1 hour. Remove the porcini mushrooms from the soaking liquid and cut into strips. Drain the liquid through a sieve. Also cut the tomatoes into strips. Finely chop the shallots and sauté in a little olive oil. Add the tomatoes and porcini mushrooms and braise briefly. Add the soaking liquid and reduce the sauce. Season with fresh herbs (marjoram, oregano, parsley, etc.), salt, pepper, and a little chili to taste. Cook the risoni according to the instructions, drain, and add hot to the mushroom and tomato mixture. Stir in a little olive oil if desired. Serve cold or lukewarm. The salad is a great addition to a Mediterranean buffet and can easily be prepared the day before.