Brown Rice, Tomatoes and Basil

My sister Paula made a delicious rice salad a few weeks ago. It has very few ingredients and is full of taste. This is the perfect recipe to make in the summer, especially if you have fresh basil and tomatoes.

I bought Brown Basmati Rice at Trader Joe's for this recipe. I also used rice vinegar.

When making this recipe, remember to leave extra time to let the rice come to room temperature. The night I had it at my sister's, it was cold, which I thought was good too. Because it should be served at room temperature, this is a great recipe for a cookout or potluck!

Brown Rice, Tomatoes and Basil

Recipe courtesy Ina Garten

1 cup Texmati brown rice
2 teaspoons kosher salt, divided
¼ 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 2¼ 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.

Yield: 6 servings.

Brown Basmati Rice

Cooked rice

Rice mixed w/vinegar, sugar, olive oil, salt & pepper

Add in the tomatoes & basil

Photos by JoJo