Tomato, Mozzarella & Brown Rice Salad

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Tomato, mozzarella and brown rice really come together to form a truly delicious and delectable salad. Make tomato, mozzarella and brown rice salad with help from a resident chef in this free video clip.

Part of the Video Series: Different Tastes & Recipes
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Video Transcript

Hi this is Doreen Fang, your resident chef on The Vegas Morning Blend. Today, I'm going to be making a mozzarella, tomato, basil, brown rice salad. Today's ingredients in the vinaigrette will be olive oil, Dijon mustard, grated garlic, sugar, champagne vinegar, salt and pepper and in the salad itself there will be a chiffonade of basil, red onions, perlini mozzarella balls, roma tomatoes and brown rice. Dijon mustard and this is great obviously for emulsification so about half a teaspoon in there okay. Now I've also got some minced garlic and I just grated on a microplane so about two cloves, put that right in. Alright I also have about four tablespoons of champagne vinegar, let me put that right in and I like to use a whisk and I'm going to put some sugar in here also. So I'm going to just whisk that up. Alright making sure that the sugar is dissolved, I'm going to add my olive oil now. I'm going to put about two tablespoons. I'm just going to pour it right in nice and slow making sure I'm whisking it. I'm just making sure I'm getting it emulsified. Now I'm going to add a little bit of salt and some black pepper and make sure to taste this afterwards and make sure it has the right amount of seasoning. I think just a little bit more salt, alright perfect. Now once the vinaigrette is made, set that aside. Prior to that I already made my brown rice and after you cook it just any brown rice that you love whether it is the long grain or short grain. The short grain will be a lot stickier so get maybe a medium or long grain, cook it off make sure that you follow the directions and then, cool it, okay. It's better when you work with the rice when it's cold. You're going to actually add the vinaigrette into the rice and I have some of my roma tomatoes and I dice that up into about half inch pieces. I have my little mozzarella, the perlini-sized ones, they're just little balls and about three tablespoons of red onions minced and that's going to give it a little bit of crunch and just a little bit of extra flavor. Let's get a spatula and what's really nice is with this dressing you're going to want this to be able to just sit and the dressing is going to absorb into the rice and into the tomatoes and the mozzarella balls and it's going to give it so much flavor. So if you let it sit in the refrigerator for at least two hours this will be fabulous. I'm going to add the chiffonade of basil and if you want to add the basil at the very end you can but if you want the flavor just to really meld into the salad, go ahead and add it now. Alright, look how quick and simple that was. Here is your mozzarella, tomato and brown rice salad. This is Doreen Fang, your Vegas Morning Blend resident chef with your delicious mozzarella, tomato and brown rice salad. I hope you enjoy it. Thank you.


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