Thursday, January 8, 2009

*Untested Brown Rice Tomato and Basil

Brown Rice with Tomato and Basil
Adapted from Food Network

1 1/2 cups water
1 cup Texmati brown rice
2 tsp kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 tsp sugar*
1 TBSP EVOO
pinch black pepper, freshly ground
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

Bring water to a boil; add the rice and 1 teaspoon of salt. Return to a boil, cover, and simmer until all water is absorbed, about 35 minutes. Scoop into a large bowl, set aside.

In a small bowl, whisk the vinegar, sugar, EVOO, tsp salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix. Serve at room temperature.

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