Mahnke Family RecipesCaprese Rice Salad
Lovely on a warm summer's night
Ingredients
- 2 T olive oil2 T olive oil
- 1 T balsamic vinegar1 T balsamic vinegar
- 20 leaves fresh basil - torn20 leaves fresh basil - torn
- 1 lbs / 500 g cherry tomatoes1 lbs / 500 g cherry tomatoes
- 1⁄2 lbs / 175 g mozzarella cheese - cut into chunks1⁄2 lbs / 175 g mozzarella cheese - cut into chunks
- 3⁄4 t salt3⁄4 t salt
- 1⁄4 t black pepper1⁄4 t black pepper
- 1 t olive oil1 t olive oil
- 1 small onion - chopped1 small onion - chopped
- 1⁄2 lbs / 225 g jasmine rice - uncooked1⁄2 lbs / 225 g jasmine rice - uncooked
This is another Weight Watcher's recipe that Angela has made her own.
Method
- In a large serving bowl, mix 2 tablespoons olive oil with the vinegar, basil, tomatoes, mozzarella, salt and pepper.
- Set aside while the rice cooks.
- Heat the remaining teaspoon of olive oil in a medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes.
- Add rice and 425 ml (3/4 pint) water. Bring to the boil, cover and simmer until water is absorbed and rice is tender, about 15-20 minutes.
- Toss rice with tomato mixture; serve warm or at room temperature.
Servings
8
Category
Prep time
15 minutes
Cooking time
25 minutes
Vegetarian
Author
Angela Mahnke