Wednesday, July 3, 2013

Picnic and Reunion Fare—Brown Rice, Tomato and Basil Salad

The 4th of July reminds me of picnics and family reunions with cousins, aunts, uncles, brothers, sisters, nieces and nephews galore—the perfect time to catch up on the latest family news and savor the recipes you remember from your childhood. I will be attending these celebrations this summer and will be looking out for some new recipes to add to my repertoire. May you also have the joy of family and friends to share your picnics and reunions.

This year I’ll bring some healthy salads to have with that pulled pork barbecue. Try this Brown Rice, Tomato, and Basil Salad with your vegetables straight from the garden.

2 ¼ cups water
1 cup long-grain brown rice
2 teaspoons coarse salt
2 tablespoon white wine vinegar
2 teaspoon sugar
2 tablespoon olive oil
1 pound ripe tomatoes chopped into ½ inch cubes
1 cup (packed) fresh basil leaves chopped
Salt and pepper to taste

  1. Heat water, salt, and rice in medium sized pot and bring to a boil. Stir once, reduce temperature to a simmer and cover. Cook for 40 minutes until water has evaporated. Turn heat off, cool and transfer to a large serving bowl and fluff with a fork.
  2. In a small bowl whisk: vinegar, sugar, and olive oil. Poor over cooled rice.
  3. Add chopped basil and tomatoes. Season to taste with salt and pepper.
Make at least six hours ahead. Cover and chill or place in refrigerator over night. Bring to room temperature to serve with your favorite picnic fare.

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