Active Time
10 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 6

How to Make It

Step 1    

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.

Step 2    

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.

Make Ahead

This rice salad can be made up to one day ahead and served chilled.

Notes

If eating a gluten-free diet, be sure to use gluten-free stock.

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