Brown Rice, Tomatoes and Basil

By á-32

Serve this at room temperature. Can be made a day ahead but add the basil before serving

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)

Preparation

Step 1

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover and simmer for 30 to 40 minutes, unless 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 seasoning. Serve at room temp.