John Myers
Vegetarian Tomato and Mozzarella Rice
The perfect vegetarian tomato and mozzarella rice recipe with a picture and simple step-by-step instructions.
- 7 piece Sun-Dried tomatoes
- 1 tbsp Olive oil
- 175 g Whole grain basmati rice
- 350 ml Tomato juice
- Salt pepper
- 1 tsp Vegetable broth powder
- 1 tbsp Dried Italian herbs
- 60 g Walnuts
- 175 g Mozzarella
- 1 bunch Basil
- 150 g Cherry tomatoes
- Crema di balsamic vinegar
- Cut the sun-dried tomatoes into cubes or strips. Heat olive oil in a saucepan (but you can also use the oil from the sun-dried tomatoes) and sauté the rice in it. Add tomato juice and dried tomatoes, bring to the boil, season with vegetable stock, dried herbs, salt and pepper and then cover and let swell over medium heat for approx. 15-25 minutes (read the rice package insert), stirring occasionally. Possibly Pour in some more tomato juice.
- Dice mozzarella, cut basil into strips, chop walnuts and roast in a pan without fat. Halve the cherry tomatoes. Fold everything under the cooked rice and season again to taste. Drizzle with a little crema di balsamic vinegar and serve.
- As a variant, you can also sear 200 g minced meat, then add the rice and tomato juice and continue as described above.
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