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!)
Caprese Rice Salad
Yield: 4 servings
- 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
- 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.
- 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.
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Some more great rice dishes for you to try:
Toasted Almond Herbed Brown Rice
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!)
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Love dishes like this that can be served warm or cold. Perfect for taking to a get together. AND I am prety obsessed with everything caprese!
I am loving the addition of rice to the dish. Gives you the right amount of “fullness”
I just did a similar rice salad, and I LOVE how you can serve it cold, room temp, or even hot (melted cheese – yum). Thank you for sharing, Aggie! xo
I love this…what a great idea, Aggie!! The colors…so vibrant! I have to make this soon!
i could eat this for lunch every day!! I love the addition of rice in the salad
Looks totally delightful! I love the caprese mix and never though to add rice!
This sounds and looks OMG. I hear ya! I am like you itch to make recipes with food that is not in season elsewhere and make excuses about it on the blog haha. Who cares. Brown rice we eat a lot!
This looks so good! My tomato- and rice-loving little guy would devour the bowl!
My favorite flavors!!! Gorgeous salad Aggie!!!
I think I’m in love.
This look beyond delicious. I could eat this every single day.
I love the ingredients in this!!
Wow, you’ve seen temps in the 90’s already?! We just had 2″ of snow yesterday. 🙁 Luckily, it’s mostly gone already. This looks like a wonderful salad. Our youngest daughter absolutely loves rice and caprese salads. I think this salad needs to happen just for her!
This was my favourite meal back in my high school days.
I created it accidentally when I wanted something tasty yet cheap 😀
Have not had it for years and I am happy to see that there are others enjoying it since my schoolmates did not give me the approving look – well, I guess they should have tested 🙂
Thank you for your lovely blog and photos 🙂
Oh, I forgot to add that the only thing I would miss in the recipe is some lemon juice as well 🙂