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
Directions
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, 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.
Photo: Brown Rice, Tomatoes and Basil Recipe


















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By lauren.rizzuto_...
Boston, MA
on January 12, 2012
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This dish was crazy good! It's hard to believe that so few ingredients can create such a fantastic, strong flavor.
By Panut
on September 22, 2011
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Fantastic!! i added sliced almonds!! yummy!
By kate beeman
Portland, OR
on September 21, 2011
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This is a great side dish. I used less basil, halved cherry toms, and white wine vinegar, brought it to a church picnic, it was the first dish to run out. It's a great way to use fresh stuff from your garden.
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