Caprese Rice Salad

(This post is part of the #ThinkRice campaign that I am participating in as a member of the Healthy Aperture network, sponsored by USA Rice.)

Happy Spring!! I don’t know about you, but Spring is most definitely my favorite season of the year. Depending on where you live, the weather has warmed up (we hit the 90s last week – too warm!) and when the weather is nice like it has been I just crave good, light, fresh food. No offense to winter comfort food, but I am so done with all that. Bring on the crunchy veggies, fresh fruit, all things grilled and my current favorite obsession – grain salads! This Caprese Rice Salad screams fresh, warm weather food and was enjoyed along side our favorite grilled chicken.

I know tomatoes are technically a summer food, but here in Florida they are pretty much available all the time. Especially the smaller varieties like cherry tomatoes, which happen to be one of my favorites. They are sweet and bite sized and are perfect for salads like this one.

To change things up, I’ve been using rice as a base for what I would typically put together as a pasta salad. Rice is a perfect base for a grain salad, I typically opt for brown rice for the extra boost of nutrition. (Be sure to look for “Grown In The USA” logo on packages of domestically grown rice.)

I made this Caprese Rice Salad as a side dish for one of our dinners, but I picture it as a great addition to any barbecue or picnic. You can easily double (or triple) the recipe, just make the rice ahead of time then assemble right before serving so the tomatoes and basil stay fresh. (If you don’t already have a rice cooker, I highly recommend using one for perfectly cooked rice!)

Print Recipe

Caprese Rice Salad

Yield: 4 servings

Ingredients:

• 1 cup USA grown brown rice
• 1 cup cherry tomatoes, halved
• small bunch fresh basil, about 12 large leaves, torn
• 4 oz mozzarella, cut into small cubes
• coarse salt and fresh ground pepper, to taste
• 2 tablespoons extra virgin olive oil
• drizzle balsamic glaze

Directions:

1. Cook brown rice according to directions. Fluff with a fork and transfer to a glass bowl. Let chill in the refrigerator for 1 hour or more. You can make the rice a day ahead.
2. When rice is completely chilled, add tomatoes, freshly torn basil and mozzarella to bowl of rice. Season well with salt and pepper and drizzle with 2 tablespoons olive oil. Gently toss to combine. Transfer to serving bowl and drizzle with desired amount of balsamic glaze. Serve chilled or at room temperature.

For more rice recipes follow USA Rice on Pinterest, Instagram and Facebook.

Some more great rice dishes for you to try:

Toasted Almond Herbed Brown Rice

Black Bean and Rice Salad

Shrimp and Vegetable Stir Fry with Jasmine Rice | Cookin’ Canuck

Creamy Chicken and Wild Rice Skillet | The Lean Green Bean

(This post is part of the #ThinkRice campaign that I am participating in as a member of the Healthy Aperture network, sponsored by USA Rice. Thank you for supporting the brands that support Aggie’s Kitchen!)

Follow Aggie’s Kitchen’s board Aggie’s Kitchen Recipes on Pinterest.