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Tomato, Mozzerella And Basil Rice Salad

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Ingredients

3 cooker cups long-grain white rice

water (to the 3-cup white rice

marking in cooking pot)

¼ cup extra virgin olive oil

½ cup thinly sliced fresh basil

(chiffonade)

4 cups halved grape tomatoes

1 pound fresh mozzarella,

cubed (about 3 cups cubed)

¾ teaspoon sea salt

½ teaspoon freshly ground black pepper

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