Brown Rice, Tomatoes and Basil

  The photo in the "Barefoot Contessa" was so pretty, we had tomatoes and basil in the garden, how could we not make this recipe?     We like brown rice so I had some on hand, as well as some Champagne vinegar from another recipe.  We thought the Champagne vinegar was a little strong, and would use less next time, or use rice vinegar.  I'm looking now at my tiny tomato on the tomato plant I set out last week - I have plans for it that include this dish again!               

Brown Rice, Tomatoes and Basil

  1         Cup  Brown Rice – Texmati (if you find it)

  2 ¼     Cups  Water

     ¼     Cup  Champagne Vinegar -- or rice vinegar

  2         Teaspoons  Sugar

  1         Tablespoon  Olive Oil

             Black Pepper -- freshly ground

  1         Pound  Tomatoes -- large dice

  1         Cup  Basil Leaves -- chopped

Bring water to a boil and add the rice and 1 teaspoon of salt.  Return to a boil, cover, and simmer for 30-40 minutes, until the rice is tender and all the water is absorbed.  Transfer to a bowl.

Whisk together the vinegar, sugar, olive oil and remaining teaspoon of salt and a pinch of pepper.

Pour dressing over the rice.  Add the tomatoes and basil.  Mix well and check the seasonings.  Serve at room temperature.

If made ahead, don't add the basil until just before serving.

6 Servings

Per Serving: 154 Calories; 3g Fat (19.1% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 10mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.