I really dislike the end of July/early August in Illinois.  The temperatures and humidity are out of control and my days of standing outside for 8+ hours are about to begin (yay band camp!)  Don’t get me wrong, I love what I do, just not the weather that goes along with camp.

However, this time of year does redeem itself in one crucial area: tomatoes.  My time at the csa this week was half spent on picking tomatoes.  There are so many different varieties that I get carried away picking because they all look delicious.  So, I end up with a stock pile of tomatoes and a quest to use them in just about everything.

The Caprese salad is one of my favorite yet I don’t often eat it because frankly, there is usually a lot of cheese.  So, I devised a way to incorporate the flavors into a healthy side dish that is perfect for so many meals (plus, I can still have my tomatoes and a little mozzarella!)

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Caprese Brown Rice

Prep Time 5 mins Cook Time 30 mins Serves 2


  • 1/2 cup medium grain brown rice
  • 1 cup veggie broth
  • 1/2 cup cherry tomatoes
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1/4 cup fresh basil
  • 1/4 cup mozzarella cheese
  • 1 tablespoon heavy cream


  1. In a sauce pan, heat olive oil over medium heat. Saute garlic for 1 minute until fragrant and add in rice. Toast rice for 3 minutes. Pour in broth, tomatoes, and basil, bring to a boil, cover, and reduce to a simmer. Let rice cook for 25-30 until all the water has absorbed and rice is tender. Add in mozzarella and cream, stirring until cheese is melted. To serve, sprinkle fresh basil on top.


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