Extravagonzo Brown Rice, Tomatoes, and Basil
By: Adapted by Tom Stevens from a Barefoot Contessa Foodnetwork.com recipe
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
- Bring 2¼ cups water to a boil
- Add the rice and 1 teaspoon of the salt
- Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed
- Transfer the rice to a bowl
- Whisk together the vinegar, sugar, Oil, remaining teaspoon of salt, and a pinch of pepper
- Pour over the rice
- Add the tomatoes and basil
- Mix well and check the seasonings
- Serve at room temperature
Notes
Photo by Antifreeze via www.food.com