Caprese Bowls with Pesto-Rice & Peaches
Summer in a bowl! This rice bowl is a fun twist on a classic Caprese Salad.
- 1 cup Dry Brown Rice
- Sea Salt
- 1/3 cup Basil Pesto
- 4-5 oz Mixed Greens
- 1/4 cup Balsamic Vinegar
- 2 Ripe Peaches
- 1 pint Cherry Tomatoes
- 8 oz Fresh Mozzarella
- Cook rice according to package instructions. Cooking dry rice takes about 45 minutes, frozen cooked rice or pre-cooked rice works too. If cooking dry rice, use 1 cup rice with 2-1/4 cups water and 1/2 teaspoon salt.
- Meanwhile, prepare pesto (if making from scratch, store bought works too). Cut peaches, tomatoes and mozzarella.
- Toss greens with vinegar. Divide dressed lettuce between 4 bowls or plates. Evenly distribute peaches, tomatoes and mozzarella over greens.
- When rice is finished cooking, add pesto to rice and stir until well combine. Scoop about 1/2 cup pesto-rice onto each bowl. Serve with a fresh basil garnish if desired.