Brown Rice, Tomatoes and Basil

By cacelias

At first, I didn't think that I would like brown rice. But, I think the brown rice gives the salad a nutty, wholesome flavor. It is really good and good for you!

Recipe from Ina Garten, "Barefoot Contessa Family Style"

Ingredients

• 1 cup Texmati brown rice
• 2 teaspoons kosher salt, divided
• 1/4 cup champagne or rice wine vinegar
• 2 teaspoons sugar
• 1 tablespoon good olive oil
• Freshly ground black pepper
• 1 pound ripe tomatoes, large-diced
• 1 cup packed basil leaves (1 large bunch), chopped

Details

Servings 6

Preparation

Step 1

Bring 2 1/4 cups water to boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.