Caprese Rice Salad
- Total Time
We used jasmine rice, which gives off a slightly "flowery" taste, in this Italian-inspired dish.
olive oil2 Tbsp, plus 1 tsp olive oil, divided
balsamic vinegar1 Tbsp
basil⅓ cup(s), fresh, chopped
fresh cherry tomato(es)1 cup(s), or grape tomatoes
whole milk mozzarella cheese6 oz, fresh, cut into chunks
table salt¾ tsp
black pepper¼ tsp
olive oil1 tsp
uncooked onion(s)1 small, chopped
uncooked jasmine rice1 cup(s)
- In a large serving bowl, combine 2 tablespoons of olive oil, vinegar, basil, tomatoes, mozzarella, salt and pepper. Set aside and allow to marinate while rice cooks.
- Heat remaining 1 teaspoon of olive oil in a medium pot over medium heat. Add onion and cook until softened, about 3 minutes. Add rice and 1 3/4 cups water. Bring to a boil, cover and simmer until water is absorbed, about 20 minutes.
- Toss rice with tomato mixture; serve warm or at room temperature. Yields about 3/4 heaping cup per serving.
- Flavor Booster: Substitute basmati rice for jasmine rice and give this salad a nutty flavor. Rich-tasting hazelnut oil can replace the olive oil, and a light dusting of finely chopped hazelnuts completes the transformation.