Brown Rice Salad with Tomato, Basil, and Mozzarella

1. 1

   In a large sauce pan, saute shallot in 2 tablespoons of oil over moderate heat until softened, about 3 minutes.

2. 2

   Add the rice and cook, stirring, for 3 minutes.

3. 3

   Add the stock, salt, and pepper and bring to a boil.

4. 4

   Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes.

5. 5

   Remove from the heat and let stand, covered, for 10 minutes.

6. 6

   Fluff with a fork and toss with 2 tablespoons of olive oil, vinegar, tomatoes, mozzarella, and basil.

7. 7

   Serve warm or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.