Extravagonzo Brown Rice, Tomatoes, and Basil

Extravagonzo Brown Rice, Tomatoes, and Basil

Extravagonzo Brown Rice, Tomatoes, and Basil
By: 
Recipe Type: Side
Prep: 
Cook: 
Total: 
 
Ingredients
  • 1 cup Texmati brown rice
  • 2 teaspoons Kosher or sea salt, divided
  • ⅛ cup Extravagonzo White Balsamic Vinegar
  • ⅛ cup Champagne or rice wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons Extravagonzo Meyer Lemon or Blood Orange Culinary Oil
  • Freshly ground black pepper
  • 1 pound ripe tomatoes, large-diced
  • 1 cup packed basil leaves (1 large bunch), chopped
Instructions
  1. Bring 2¼ cups water to a boil
  2. Add the rice and 1 teaspoon of the salt
  3. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed
  4. Transfer the rice to a bowl
  5. Whisk together the vinegar, sugar, Oil, remaining teaspoon of salt, and a pinch of pepper
  6. Pour over the rice
  7. Add the tomatoes and basil
  8. Mix well and check the seasonings
  9. Serve at room temperature
Notes
Photo by Antifreeze via www.food.com

 

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