Sunday, October 26, 2008

Caprese Rice Salad

This is delicious, and great served next to some grilled or pan-seared chicken.

2 tbsp olive oil
1 tbsp balsamic vinegar
1/3 cup fresh basil, chopped
1 cup cherry or grape tomatoes, halved
6 oz whole milk mozzarella cheese, fresh, cut into chunks
3/4 tsp salt
1/4 tsp black pepper
1 tsp olive oil
1 small onion, chopped
1 cup uncooked jasmine rice

In a large serving bowl, combine 2 tbsp olive oil, vinegar, basil, tomatoes, mozzarella, salt and pepper. Set aside and allow to marinate while rice cooks.

Heat remaining 1 tsp olive oil in a medium pot over medium heat. Add onion and cook until softened, about 3 minutes. Add rice and 1 3/4 cup 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 (8 servings).

1 comment:

scrpldy said...

I've made this but without the rice- sounds yummy! Will try this version next time.