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1
Bring 2 quarts of salted water to boil in a large saucepan.
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2
Stir in the rice and cook until the rice is al dente, tender but firm, 14 to 16 minutes.
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3
Drain the rice and spread it out on a clean tray to cool.
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4
When the rice is cool and feels dry, toss it in a bowl along with the tomatoes, mozzarella, salt, and pepper.
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5
Whisk the oil and lemon juice together in a small separate bowl and pour over the salad, tossing gently until all the rice is coated and the ingredients are mixed well.
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6
Let stand at room temperature 30 minutes to an hour.
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7
Just before serving, toss in the basil, check the seasoning, and serve.
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8
This is a delicious way to use up whatever is left of a roasted or grilled chicken.
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9
The following amounts are just suggestions.
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10
You can use whatever vegetables you like or have in the garden, keeping more or less to a ratio of two parts rice to one part each vegetable and chicken.
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11
Cook and cool the rice as described above.
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12
When it is cool, toss in a large bowl together with 2 cups of room-temperature shredded or diced chicken with the skin removed, 10 cherry tomatoes cut in half, and 1/2 cup each cooked string beans cut into 1-inch lengths, thinly sliced scallions, and finely diced cooked carrots.
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13
Either dress with the lemon dressing from the above recipe, or make a simple oil and vinegar dressing, seasoned with mustard and honey to taste.
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14
If you like, lighten the salad by tossing it together with the cleaned salad greens of your choice.
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15
Cook and cool the rice as described above.
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16
When it is cool, toss together with 2 cups cooked shrimp or scallops or 1 cup crabmeat, 1 cup sliced celery, 1/2 cup thinly sliced scallions, and 1/4 cup each pitted, chopped green olives and drained tiny capers.
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17
In a separate small bowl, mash 2 hard-boiled egg yolks together with 3 tablespoons wine vinegar.
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18
Switch to a whisk and beat in 1/3 cup extra-virgin olive oil.
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19
Taste and season with salt and pepper.
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20
Toss the dressing with the salad and taste, adding, salt, pepper, oil, or vinegar as you like.
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21
The salad can be lightened by tossing together with cleaned arugula leaves, torn into pieces.
