Brown Rice, Tomatoes and Basil

  • Level: Easy
  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: 6 servings
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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


  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, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
  2. 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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