Photo: Brown Rice, Tomatoes and Basil Recipe
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.
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By DawneSN
Port Townsend, WA
on March 24, 2013
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I just made it for diner, served it with lamb chops and thought it was excellent. I do not generally like brown rice, but know it is a healthier choice, so I went searching for recipes. This one is definitely a keeper. I followed the directions except I didn't have quite enough tomatoes and used white wine vinegar.
By KTinFL1
Jacksonville, FL
on January 10, 2013
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This was really good. I used the parboiled brown rice in the envelope (2 cups of rice because that was what I had. It was dinner for two, so I cut the sauce recipe in half to go with the reduced amount of rice. We will definitely have this again.
By JOVIAL JO JO
Hononlulu, HI
on November 09, 2012
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Two thumbs up from the most critical food critic! even with rice vinegar and couscous it turned out great. Big Mahalo Barefoot Contessa, keep those recipes coming.
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