Rice salad caprese
Discover the vibrant flavors of a classic Caprese salad with a delicious twist in this Rice Salad Caprese. Perfect blend of fresh ingredients!
Ingredients:
- 1 cup arborio rice
- 1/2 small onion, diced
- 1 clove garlic, minced
- 2 large vine-ripened tomatoes, cored and cut into 1-inch chunks
- 230g fresh mozzarella, cut into 1/2-inch cubes
- salt and pepper, to taste
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup shredded fresh basil leaves
Instructions:
- Place the rice and 1 ¾ cups of water in a pot and bring to a boil. Lower the heat to a simmer and cook the rice until it is slightly tender, which should take around 15-20 minutes. Once done, transfer the rice to a tray to cool down.
- In a skillet, warm 1 tablespoon of olive oil over medium heat. Cook the onions and garlic until the onions are translucent and the garlic is aromatic. Add the cooled rice and cook briefly to heat it up. Transfer the mixture to a bowl and combine it with the tomatoes, mozzarella, salt, and pepper. In a separate small bowl, mix together the oil and lemon juice, then pour it over the salad. Gently toss the salad until all the rice is coated and the ingredients are well combined. Let the salad sit at room temperature for at least 30 minutes, and up to an hour. Just before serving, mix in the basil, adjust the seasoning if needed, and serve.
Summary:
- Calories: 2076 kcal
- Fat: 120 g
- Protein: 67 g
- Carbs: 184 g
- Potassium: 1104 mg
- Magnesium: 138 mg