Caprese Rice Salad
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
We used jasmine rice, which gives off a slightly "flowery" taste, in this Italian-inspired dish.
Ingredients
Olive oil
2 Tbsp, plus 1 tsp olive oil, divided
Balsamic vinegar
1 Tbsp
Fresh basil
⅓ cup(s), fresh, chopped
Cherry tomatoes
1 cup(s), or grape tomatoes
Whole milk mozzarella cheese
6 oz, fresh, cut into chunks
Table salt
¾ tsp
Black pepper
¼ tsp
Olive oil
1 tsp
Onion
1 small, chopped
Uncooked jasmine rice
1 cup(s)
Instructions
1
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.
2
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.
3
Toss rice with tomato mixture; serve warm or at room temperature. Yields about 3/4 heaping cup per serving.
4
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.
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