Wednesday, July 14, 2010

Brown Rice, Tomatoes and Basil

Made this last night with big cherry tomatoes. Yum! Lots of fresh flavor, good way to use up basil and would be an easy entertaining side since it is served at room temp.

Brown Rice, Tomatoes and Basil
1 cup Texmati brown rice (I used Uncle Ben's 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

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.