Tomato, Basil Basmati Rice

I figured it was about time for another recipe… Its been a few weeks since the last one. With all the catch-up posts I need to do: Colorado, working out, growing my own wheat grass, even Remie’s Wedding back in July! I really wish I had more time! But, you do what you can and enjoy as you go!

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So the dish we are making is very refreshing and light! I’ll give you a super quick back story on where this sweet little dish came from. My older brother Daniel’s girlfriend Paula, is/was in school to become a nutritionist (WooHoo! Go Paula!!). For one of her classes the students were required to make dishes, each week focusing on a different theme (this meat, that grain, that type of dish, this type of sauce, etc.). I want to say that this dish came from the best themed week there could be! Vegetarian Week! Winking smile
Paula sent me every recipe that came from that class, and out of the few I tried, this one was especially amazing!! I wanted to share with all of you here, as I don’t think anyone will mind (or even know, hehe!). Thank you, Paula!

So here it is!Brown Rice, Tomato and Basil Salad

ingredients:
2  cups water
1 cup long-grain basmati brown rice
½ teaspoon coarse salt
2 tablespoons Champagne vinegar or white wine vinegar
2 teaspoons sugar
2 tablespoons olive oil
2-3 vine tomatoes, cut into 1/2-inch pieces

1 cup (packed) fresh basil leaves, finely chopped

IMG_2590Preparation:
Bring 2 cups water, along with the rice and salt, to boil in heavy medium saucepan. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes.

 

IMG_2613After 40 minutes, move the saucepan off the heat, fluff the rice, and re-cover until ready to use. Ideally, use after 5-10 minutes.

Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice.

 

 

IMG_2592Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

*Note: I tried this dish with normal brown rice and it wasn’t so great. The Basmati rice seems to hold a bit more stiffness to the cooked grain and not wind up as mushy as the brown rice turned out. Maybe if you attempted, you’d have better luck, but from my experience, the basmati is a must. Find it in the bulk section at your local Whole Foods or Fresh Market.

Here are some super sweet action shots! (Not really, but they’re fun anyway!!)

Chop! Chop! chop! Wisk! Wisk! Wisk!

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NOM! NOM! NOM!
I’m such a nerd! ;)

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I really hope you enjoy this super magnifico dish! I’ve made it several times for get togethers and everyone that tried was a fan! The basil and white wine vinegar are the flavors that stand out in

this dish, and they are oh-so-perfect together! Enjoy!

Happy Day, Everyone!!! Smooches! Snuggles!! And Love Bubbles!!!

Comments

  1. 2

    Remie says

    Mmmm haven’t had that in a while! I’ll have to pick up the ingredients when we go to the store Sunday! This is what inspired my brown rice and tofu dish you loved so much!
    oh and yes… “even Remie’s wedding back in July!” ;)

    [Reply]

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