As a Mambo Blogger Affiliate, I was compensated for writing this post. However, all thoughts and opinions are entirely my own.
When it gets hot here in Central Florida, standing in my kitchen and cooking over a hot oven for long periods of time is the LAST thing I want to be doing. So when I’m planning out my meals for the week, I try to find light and refreshing recipes that are easy to make.
Rice for me is a go to for all kinds of dishes. It’s packed with tons of great nutrients and fiber, but is also pretty easy to make and can be made in bulk for different recipes throughout the week. I usually lean towards using an organic brown rice when cooking because of the taste and nutritional values, yet I was surprisingly impressed with this White Texmati rice that I had the chance to review.
What is Texmati Rice?
To be totally honest, I had never actually heard of Texmati rice before this review. I knew there were different kinds of rice like Basmati and Jasmine, but this was my first experience cooking with Texmati. At first glance it looks like regular white rice, but I soon learned it’s a bit different.
RiseSelect’s award winning (congrats RiceSelect) Texmati Rice is a combination of basmati and the traditional American long-grain rice. The small grain was easy to cook up and had a pleasant smell, almost like popcorn. The texture of the cooked rice was light and had a nutty flavor to it. It seems to me like this type of rice could be used in just about any recipe. With it’s light flavor and texture, it would work well in many of my favorite dishes.
Layered Caprese Rice Salad
Since I had never cooked with Texmati before, I went straight to the RiceSelect site and found a recipe that looked easy to make. I was THRILLED to find this plant-based Layered Caprese Rice Salad. Not only was it all veggies, but it was light and fresh for a hot summer night.
With a little adjustment – cashew cream for me instead of mozzarella, this dish was FANTASTIC! My husband and I ate two stacks a piece!
Layred Caprese Rice Salad (original recipe on RiseSelect.com)
- 3 cups cooked Texmati® White Rice
- 6 large heirloom tomatoes
- 8 oz fresh mozzarella
- 1/4 cup fresh basil, chopped
- 1/4 cup balsamic vinaigrette
- 2 tablepsoons olive oil
- cracked black pepper to taste
- Slice tomato and mozzarella into thin slices.
- In small bowl, combine rice, basil and vinaigrette. Layer tomato slices, rice mixture and mozzarella.
- Drizzle each serving with about 1 teaspoon olive oil.
- Top with fresh cracked pepper if desired.
Simple to make and simply delicious. I love meals like that!
Now, Time for A Giveaway!
Thanks to RiceSelect and Mambo Sprouts, I am giving away this RiceSelect Texmati Rice Prize Pack!
Enter below to win:
- One RiceSelect shopping bag
- One Mambo Sprouts coupon book
- One 32 oz canister of RiceSelect Texmati Rice.