Brown Rice, Tomatoes & Basil (Serves 6)
Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Maura McEvoy
1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped
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 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, olive 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.