CAPRESE SALAD
Provided by Tyler Florence
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cut the large tomatoes into 6 or 8 wedges and the cherry tomatoes in half and put them into a bowl. Add the basil leaves, olive oil, and salt and pepper, to taste. With your hand, gently mix everything together and squeeze the tomatoes a bit to release some of their juices. Cut the mozzarella into bite sized chunks and add them to the tomatoes. Gently toss to blend everything together and serve immediately.
CAPRESE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it.
- When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
- Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.
- You need this in your life. Make it today my friends.
Nutrition Facts : Calories 248 calorie, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 35 milligrams, Sodium 167 milligrams, Carbohydrate 13 grams, Fiber 0.5 grams, Protein 8 grams, Sugar 11 grams
WW CAPRESE RICE SALAD
WW used jasmine rice, which gives a slightly "flowery" flavour to this Italian-inspired dish. But it can be made with other exotic varieties of rice as well, such as basmati. 4 pts per serving, from weight watchers.
Provided by English_Rose
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large serving bowl, mix together 2 tablespoons olive oil with the vinegar, basil, tomatoes, mozzarella, salt and pepper. Set aside while rice cooks.
- Heat remaining teaspoon of olive oil in a medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add rice and ¾ pint water. Bring to the boil, cover and simmer until water is absorbed and rice is tender, about 15 - 20 minutes.
- Toss rice with tomato mixture; serve warm or at room temperature.
Nutrition Facts : Calories 216.2, Fat 9, SaturatedFat 3.4, Cholesterol 16.8, Sodium 137, Carbohydrate 26.3, Fiber 1.4, Sugar 2.1, Protein 7.3
CAPRESE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it.
- When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
- Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.
- You need this in your life. Make it today my friends.
CAPRESE SALAD
Make this classic Italian tricolore salad for a starter or side. It's incredibly simple but, when made with perfectly ripe tomatoes, is a real delight
Provided by Adam Bush
Categories Side dish, Starter
Time 10m
Number Of Ingredients 5
Steps:
- Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.
Nutrition Facts : Calories 242 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
THE BEST CAPRESE SALAD
This classic Italian caprese salad is quintessential summer fare. Serve with a chilled white wine and enjoy in the sunshine or on a balmy summer evening!
Provided by ChefJackie
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 8.6 g, Cholesterol 72.6 mg, Fat 28.5 g, Fiber 1.7 g, Protein 28.9 g, SaturatedFat 12.9 g, Sodium 748.4 mg, Sugar 4.9 g
ARROZ CALDO
This is the way I cooked Arroz Caldo. I never used glutenous rice, I just used jasmine rice instead of it since I found the glutenous very sticky. The starchy texture of jasmine rice is already to make a very delicious Arroz Caldo. Vegetables are also added to complete the nutrients on it.
Provided by Rieaane
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Wash the rice once then drain.
- Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
- Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
- While waiting for the rice to cook, prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. Let it boil, remove scums as it rises, lower the heat.
- Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done.
- Add the vegetables, cook for 3 minutes.
- Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more.
- Garnish and serve.
Nutrition Facts : Calories 684.5, Fat 32, SaturatedFat 10.1, Cholesterol 109, Sodium 843.3, Carbohydrate 67.4, Fiber 3.3, Sugar 4.2, Protein 29.5
BETH ELON'S ITALIAN RICE SALAD
I found this recipe in the weekend paper. It's a great way to use up leftover chicken, or you can poach a chicken breast just for the recipe, it's that good.
Provided by Mirj2338
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring enough water to cook the rice to a boil in a large saucepan and add about a teapoon of salt.
- Add the rice, and cook until al dente, stirring occasionally, about 15 minutes.
- Drain well.
- While the rice is cooking, whisk the vinegar and 2 tablespoons of the oil together.
- While the rice is still warm, mix in the dressing and set aside.
- Heat some of the remaining oil in a small pan.
- Beat the egg and add to make a thin omelet, moving in the sides of the firmed egg as it cooks to allow firming without turning over.
- When the omelet is fully cooked, remove from flame and chop into small pieces.
- Season with salt and freshly ground pepper and add to the seasoned rice.
- Add the diced chicken, the peas, the chopped onion and parsley to the rice and, with two forks, mix well.
- If the salad seems too dry, add some more olive oil.
- Taste, and season with some more salt and freshly ground pepper.
- Serve at room temperature on a bed of salad, surrounded by the tomato wedges.
EXOTIC ASIAN RICE SALAD
This is a little bit different is quite refreshing. It has a that Thai flavor and freshness. Can be served hot or cold.
Provided by Marlitt
Categories Kiwifruit
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dressing;.
- For the dressing, into a small bowl add vinegar, soya sauce, and salt and pepper to taste and blend well. Set aside.
- Salad;.
- Prepare vegetables.
- Grate carrots.
- Wash green onion and cut into small rings.
- Peel and grate ginger.
- Chop apricots into small pieces.
- Put oil into a pan and heat, add green onion, ginger, and 2/3 of the carrots; saute until soft.
- Sprinkle with the curry powder and turn into vegetables.
- Fold the apricots into the pan with other vegetables.
- Add a little salt then pour in orange juice and water.
- Stir, deglazing the bottom of the pan.
- Let cook on medium heat for about 5 minutes.
- Add the rice and mix well.
- Turn off heat and let sit for a few minutes so that the rice can obsorb some of the cooking juices.
- Add the set aside dressing and left over grated carrot and toss into the rice mixture.
- Check seasoning should be a little spicy and have sweet and sour flavor, adjust if necessary.
- Put into a serving bowl and decorate with kiwi slices.
- This can be eaten hot or cold.
Nutrition Facts : Calories 528.9, Fat 10.3, SaturatedFat 1.5, Sodium 48.5, Carbohydrate 101.5, Fiber 7.3, Sugar 23, Protein 9.5
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CAPRESE RICE SALAD WITH BALSAMIC DRIZZLE | MINUTE® RICE
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- All you need is 5 minutes to assemble this Caprese Rice Salad and you’ll have a light and satisfying dish layered with mozzarella, fresh basil and sliced cherry tomatoes drizzled in a balsamic vinaigrette. Make sure to use Minute® Ready to Serve White Rice for filling and quality rice in less time! Step 1
CAPRESE RICE SALAD | RECIPES | WW USA
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Cuisine ItalianCategory AppetizersServings 8Total Time 40 mins
- 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.
- 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.
- Toss rice with tomato mixture; serve warm or at room temperature. Yields about 3/4 heaping cup per serving.
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