The rice to soak overnight, rinse in the morning.

Boil until tender.

Basil leaves separated from the twigs, wash, dry.

For the pesto folded Basil leaves in a blender, add the grated Parmesan, garlic, olive oil, pine nuts and pulse to grind everything into a smooth paste. Make sure that the mass is not heated, and the Basil will lose taste. If the sauce is thick, add additional olive oil. Add salt, pepper, stir.

Wash tomatoes and cut into slices: quartered or thick slices. Mozzarella break in half with your hands. Combine tomatoes and mozzarella in a bowl, season with salt and pepper, add the pesto, cooked wild rice, mix gently. Serve the salad along with the pesto sauce, sprinkled with Basil leaves and pine nuts.