Instructions: Bring 2 quarts of salted water to boil in a large saucepan. Stir in the rice and cook until the rice is al dente, tender but firm to the bite, 14 to 16 minutes. Drain the rice and spread it out on a clean tray to cool.

When the rice is cool and feels dry, toss it in a bowl along with the tomatoes, mozzarella and salt and pepper to taste. Whisk the oil and lemon juice together in a small bowl and pour over the salad, tossing gently until all the rice is coated and the ingredients are mixed well. Let stand at room temperature 30 minutes to an hour. Just before serving, toss in the basil, check the seasoning and serve.

Rice Salad With Tuna and Vegetables
This is a delicious way to use up whatever is left of a grilled tuna. The following amounts are just suggestions. You can use whatever vegetables you like or have in the garden, keeping more or less to a ratio of two parts rice to one part each vegetable and tuna.

Cook and cool the rice as described above. When it is cool, toss in a large bowl together with 2 cups of room-temperature shredded or diced tuna, 10 cherry tomatoes cut in half and 1/2 cup each cooked string beans cut into 1 inch lengths, thinly sliced green onions and finely diced cooked carrots. Either dress with the lemon dressing from the above recipe or make a simple oil-and-vinegar dressing, seasoned with mustard and honey to taste. If you like, lighten the salad by tossing it together with the cleaned salad greens of your choice.

Makes 4 to 6 servings.

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