Brown Rice, Tomatoes & Basil
  • 1 cup Texmati brown rice
  • 2 teaspoons kosher salt, divided
  • ¼ cup champagne or rice wine vinegar
  • 2 teaspoons sugar
  • 1 Tablespoon good-quality olive oil
  • Freshly ground black pepper
  • 1 pound large ripe tomatoes, 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 30-40 minutes or until the rice is tender and all the water is absorbed. Transfer rice to a bowl.
  2. Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and pinch of pepper. Pour over the rice in bowl. Add the tomatoes and basil. Mix well and check seasonings. Serve at room temperature. Garnish with fresh basil sprigs, if desired.
Recipe by The Culinary Cellar at