Brown Rice, Tomato and Basil Salad

[Guest guest]

Or use up leftover rice.

 

Brown Rice, Tomato and Basil Salad

 

2 1/4 cups water

1 cup long-grain brown rice

2 tsps. coarse salt

2 tbsps. champagne, red or white wine vinegar

2 tsps. sugar (I use raw sugar)

2 tbsps. olive oil

1 lb. tomatoes, cut into 1/2 " pieces

1 cups packed basil leaves, finely chopped

 

Bring water to boil in heavy medium saucepan. Mix in

rice and salt. Cover, reduce heat to low and simmer

until rice is absorbed, about 40 minutes. Transfer

rice to large bowl; fluff with fork and cool. Whisk

vinegar and sugar in small bowl. Gradually whisk in

oil. Pour over rice. Add tomatoes and basil and toss

to combine. Season with salt and pepper. Serve room

temperature. Serves 6.