Ingredients Jump to Instructions ↓

  1. 1 1/2 cups uncooked brown rice Couple dashes kosher salt

  2. 3 cups low-sodium chicken broth or stock

  3. 4 or 5 large Roma tomatoes

  4. 2 shallots (small to medium in size) Sliced ripe olives, drained (amount your preference; I like lots of them)

  5. 4 ounces brick mozzarella cheese

  6. 2 ounces brick Gouda cheese

  7. 1 tablespoon capers, drained and coarse chopped

  8. 1 jar/can artichoke hearts, drained (at least 9 ounces)

  9. 1 1/2 teaspoons anchovy paste

  10. 6 tablespoons oiive oil

  11. 2 tablespoons lemon juice Dash or two white

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring the chicken broth and salt to a boil. Add the brown rice, return to boil and cook covered and undisturbed until tender, about 50 minutes. Cool to room temperature.

  2. Bring a small saucepan of water to a low boil. Place the tomatoes, one at a time in a large spoon or ladle and dip into the boiling water for a few seconds (same as if you are getting ready to can tomatoes). Pull off the skin and repeat with the remaining tomatoes.

  3. Roma tomatoes contain very little seeds; if you prefer to remove them, do so now as you are chopping them into nice bite-size chunks.

  4. Trim the shallots and finely chop.

  5. On a cutting board, cut the mozzarella and Gouda cheese into small cubes about 1/4" or to preference.

  6. Chop the artichoke hearts into bite-size pieces.

  7. In a large, pretty bowl put the cooled rice separating with a fork if needed. Add the chopped tomatoes, shallots, ripe olives, cheese cubes, capers and artichoke hearts. Toss lightly to combine.

  8. Mix the olive oil, lemon juice, white pepper and anchovy paste in a small bowl with a wire whisk or in a jar with a tight-fitting lid.

  9. Pour the dressing over the rice salad, and toss to coat. ** The photo posted is courtesy of the "Cheese Cookery" publication and is made with white rice; which you could substitute if preferred; the cooking time would be reduced to about 20 minutes. ** ** To use this salad as a whole meal, serve on a large plate and add tuna or chicken salad and breadsticks or homemade bread ** ** Thought I would add this after River's comment; no matter what kind of regular rice you use (not instant), this will help it be fluffy. First, rinse the rice several times until the water runs clear and drain as much of the water out as possible. Make sure you use a pot with a tight-fitting lid; I even take a paper towel and place between the pot and the lid... it keeps the condensation in the pan, not escaping as steam. Make sure you don't open the lid; for brown cook per instructions, usually 50 minutes. Remove the pan from the heat and LEAVE THE LID ON for about 10 more minutes. This really does work so give it a try! **


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