This Caprese Black Rice Casserole is very easy to prepare and is extremely flavorful to boot! The black rice adds a nice hearty, healthy nuttiness to the dish. The tomato and basil give it a fresh quality. The cheese provides that comfort food vibe that we all crave from time to time.
I’ve been wanting to create gluten free entrees that are hearty yet delicious. I decided I’d try making an Italian dish with black rice. It’s heartier rice than any others so I figured it would work perfectly in place of pasta. It brings a whole other flavor component to the mix that blends so well with the tomato, basil and mozzarella. This casserole is perfect for those cold winter days bringing comfort and warmth to each bowl.
I enjoy this dish with a red Rioja or a Verdejo. I also recommend it with with a Pinot Noir, Temperino, Sangiovese, a Cabernet/Merlot blend or a Sauvignon Blanc or Pinot Gris.
Caprese Black Rice Casserole
This cozy Black Rice Caprese Casserole is very easy to prepare and is extremely flavorful to boot!
Ingredients
Rice
- 1 Cup Forbidden Black Rice
- 1 3/4 Cups Filtered Water
- 1 Garlic Clove - optional
- 1 Teaspoon Sea Salt
Casserole
- 1 Container Fresh Mini Mozzarella Balls – quartered
- 1 1/2 Cup Pecorino Romano – finely grated - or to taste
- 5 – 6 Large Tomatoes – sliced - about 1 1/2 per layer if large
- 1 Bunch Fresh Basil – roughly torn
- Extra Virgin Olive Oil – drizzle on top
Instructions
Rice
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Measure the rice and water and put into a small saucepan preferably with a glass lid.
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Add the garlic and salt then cover and bring to a boil over high heat. Reduce to a simmer in-between medium-low and low for 35 – 40 minutes. Check at 35 minutes, if you still see a bit of liquid cook for 5 – 10 more minutes. Or until water is gone.
Casserole
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While rice is cooking, quarter the mozzarella balls and set aside. Finely shred the pecorino and set aside.
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Core the tomatoes, slice into as thin of slices as you can. (I like to punch out some of the seeds to remove some moisture.)
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When rice is finished cooking, start the layering. First layer tomatoes on the bottom of a 2 1/2 quart (I use a 12.2″W x 7.48″D x 2.28″H) casserole dish. Spread half of the rice evenly over tomatoes. Add a layer of basil leaves making sure to cover rice completely. Evenly spread out half the mozzarella balls, you will have space in-between. Evenly sprinkle a half cup of pecorino over it.
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Repeat the steps above.
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For the top layer, add another layer of tomatoes then the last half cup of pecorino.
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Preheat oven to 375 degrees
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Bake on the middle rack for 40 – 45 minutes or until the cheese is a bit golden.
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After it comes out of the oven, sprinkle a few of the tiniest basil leaves on the top. (Optional)
Recipe Notes
After it comes out of the oven, sprinkle a few of the tiniest basil leaves on the top. (Optional)
Health benefits:
Black rice contains a high amount of anthocyanin like blood oranges. The research has found that just a spoonful of black rice coating “bran” has more anthocyanin antioxidants than in a spoonful of blueberries, less sugar, more fiber and vitamin E antioxidants. It is valuable for reducing inflammation and for its anti-aging properties. It is also for high blood pressure, heart disease, diabetes, cancer and helps protect the nervous system from degeneration.
