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Color:Royal-Blue
Prep Time 20 minutes Cook Time 40 minutes Additional Time 4 hours Total Time 5 hours Ingredients Rice (see note in first paragraph) 2 cups (0.5L) chicken broth, vegetable broth, or water 1/4 cup (59ml) white wine or dry vermouth*, optional 1 tsp kosher salt 1 cup (200g) raw brown rice (I use Lundberg) Dressing 3 tbsp Champagne or rice wine vinegar 2 tsp sugar Pinch kosher salt 1 tbsp good olive oil 1/2 tsp fresh lemon zest Freshly ground black pepper, to taste Vegetables 2 tsp olive oil 1 bell pepper, stem & seeds removed, finely diced 1 to 2 poblano or sweet Italian peppers, stemmed, seeded and finely chopped 1 to 2 carrots, finely diced 2 to 3 stalks celery, finely diced 1/2 cup (118ml) zucchini cubes 2 large shallots, minced 1 clove garlic, finely minced Salad 1 cup (237ml) mozzarella cubes or mini bocconcini quartered 1 lb (about 454g) ripe tomatoes, cubed 1 cup packed basil leaves, about 1 large bunch, chopped Instructions Prepare the Rice: In a medium saucepan, bring the broth or water and wine to a boil, stir in the rice and 1 tsp salt
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