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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
2 tablespoons olive oil |
1 tablespoon balsamic vinegar |
20 basil leaves |
1 lb cherry tomatoes |
6 ounces mozzarella cheese |
salt |
pepper |
1 teaspoon olive oil |
1 small onion |
8 ounces dried rice |
Directions:
1. 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.
2. 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 3/4 pint water. Bring to the boil, cover and simmer until water is absorbed and rice is tender, about 15 - 20 minutes.
3. Toss rice with tomato mixture; serve warm or at room temperature.
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