POINTS® Value | 4
Servings | 8
Preparation Time | 15 min
Cooking Time | 25 min
Level of Difficulty | Easy

side dishes | We used jasmine rice, which gives off a slightly "flowery" taste, in this Italian-inspired dish. But it can be made with other exotic varieties of rice as well, such as basmati or jasmati.

2 Tbsp olive oil
1 Tbsp balsamic vinegar
1/3 cup basil, fresh, chopped
1 cup cherry tomato(es), or grape tomatoes
6 oz whole milk mozzarella cheese, fresh, cut into chunks
3/4 tsp table salt
1/4 tsp black pepper
1 tsp olive oil
1 small onion(s), chopped
1 cup uncooked jasmine rice
Instructions

1. In a large serving bowl, combine 2 tablespoons of olive oil, vinegar, basil, tomatoes, mozzarella, salt and pepper. Set aside and allow to marinate while rice cooks.

2. Heat remaining 1 teaspoon of olive oil in a medium pot over medium heat. Add onion and cook until softened, about 3 minutes. Add rice and 1 3/4 cups water. Bring to a boil, cover and simmer until water is absorbed, about 20 minutes.

3. Toss rice with tomato mixture; serve warm or at room temperature. Yields about 3/4 heaping cup per serving.

4. Flavor Booster: Substitute basmati rice for jasmine rice and give this salad a nutty flavor. Rich-tasting hazelnut oil can replace the olive oil, and a light dusting of finely chopped hazelnuts completes the transformation.