Brown Rice Salad with Tomato, Basil, and Mozzarella

• 4 tablespoons extra-virgin olive oil
• 1 shallot, minced
• 1 1/2 cups short-grain brown rice
• 3 cups vegetable stock
• Kosher salt
• Freshly ground pepper
• 2 tablespoons white balsamic vinegar
• 8 ounces cherry tomatoes, halved
• 4 ounces fresh mozzarella, diced
• 1/2 cup of basil, torn

1. In a large sauce pan, saute shallot in 2 tablespoons of oil over moderate heat until softened, about 3 minutes.
2. Add the rice and cook, stirring, for 3 minutes.
3. Add the stock, salt, and pepper and bring to a boil.
4. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes.
5. Remove from the heat and let stand, covered, for 10 minutes.
6. Fluff with a fork and toss with 2 tablespoons of olive oil, vinegar, tomatoes, mozzarella, and basil.
7. Serve warm or chilled.

extravirgin olive oil, shallot, shortgrain brown rice, vegetable stock, kosher salt, freshly ground pepper, white balsamic vinegar, cherry tomatoes, fresh mozzarella, basil

Taken from www.foodandwine.com/recipes/brown-rice-salad-tomato-basil-and-mozzarella (may not work)