|Anyone who loves Caprese Salad will definitely enjoy this version too! Pine nuts and herbs are perfect accents to this salad. It is mixed with rice so it will fill you up too! If you would like to prepare this recipe in advance, it may be refrigerated for up 12 hours before serving.|
Ingredients (serves 4-6):
To Cook in the Rice Cooker:
To Add to Cooked, Cooled Rice:
This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.
Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan.
In a separate bowl, mix salt and pepper into the water, and add to the inner cooking pan. Place the herbs on top of the rice.
Cook the rice using the “Mixed Rice” setting.
While rice cooks, combine all remaining ingredients in a large bowl. Refrigerate the mixture and allow to marinade.
When rice completes cooking, discard basil and bay leaf. Gently fluff the rice with rice spatula, and spread out onto a large plate. Refrigerate to cool, about 30 minutes.
When rice cools, add rice to the marinated tomato/mozzarella mixture, and toss gently.