- 4 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 1 1/2 cups short-grain brown rice
- 3 cups vegetable stock
- Kosher salt
- Freshly ground pepper
- 2 tablespoons white balsamic vinegar
- 8 ounces cherry tomatoes, halved
- 4 ounces fresh mozzarella, diced
- 1/2 cup of basil, torn
How to make this recipe
In a large sauce pan, sauté shallot in 2 tablespoons of oil over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes.
Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork and toss with 2 tablespoons of olive oil, vinegar, tomatoes, mozzarella, and basil. Serve warm or chilled.
This rice salad can be made up to one day ahead and served chilled.
If eating a gluten-free diet, be sure to use gluten-free stock.