Brown Rice, Tomatoes and Basil (Ina Garten) |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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:
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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