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Italian Rice Tossed with Tomatoes and Fresh Mozzarella Recipe

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This recipe for Italian Rice Tossed with Tomatoes and Fresh Mozzarella, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jodie Schab
Added: Tuesday, September 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Italian short-grain rice is familiar to most of us as the stuff of risotto. cooked like p asta, it's just as deliciously chewy, but lighter and more delicate.
1 pound (about 2 cups) Italian short-grain rice.
2 tablespoons extra-vergin olive oil
1 clove garlic, minced
1/4 cup lightly packed fresh basil leaves, stemmed and torn in half
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon balsamic vinegar
2 or 3 large ripe tomatoes, cut into chunks
2 egg-size pieces fresh mossarella, cubed

Directions:
Directions:
1. Bring salted water to a boil in a large pot. Sprinkle in the rice by the fistful. When the water returns to a boil, stir once, lwer the heat, and simmer until the rice is al dente, 15 to 18 minutes.
2. While the rice cooks, heat the olive oil in a large skillet over a low flame. Stir in the garlic; then sprinkle in the basil. Agter a couple of minutes (when the garlic is translucent), mix in the salt, pepper, vinegar, and tomatoes. Gently turn the tomatoes once or twice to coat them with the flavored oil, warming them through but not coooking them down into a sauce.
3. Drain the rice in a sieve or colander, but don't shake it dry. Turn it into a warmed serving bowl. Immediately sprinkle in the mozzarella cubes, a few at a time, stirring with each addition so that they don't clump together. Then gently mix in the contents of the skillet, and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
about 10 minutes but add the orzo cooking time
Personal Notes:
Personal Notes:
Very easy to make and very tasty!

 

 

 

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