Brown Rice, Tomatoes and Basil (adapted from Ina Garten)
1 cup brown rice
2 tsp. kosher salt, divided
1/4 cup rice wine vinegar or champagne vinegar
2 tsp. sugar.
1 T. olive oil
1 pound of ripe diced tomatoes, large dice
1/2 cup packed fresh basil, chopped (recipe calls for 1 cup)
2 T. chopped fresh chives, or use sliced green onions, if desired
Bring 2 1/4 cups water to a boil. Add 1 tsp. kosher salt and brown rice and bring to a boil again. Cover pan and simmer rice on low heat for about 30-40 minutes until rice is tender and water is absorbed. Mix together vinegar, sugar, olive oil, 1 tsp. kosher salt and a pinch of black pepper. Pour dressing over rice; add chopped basil and chives and mix well. taste to check seasonings. Serve at room temperature. Serves 6. Enjoy!