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Brown Rice, Tomatoes and Basil Salad

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 30 mins

This salad from Ina Garten is highly adaptable—feta cheese, olives, vegetables, shrimp or most anything can easily be tossed in. Make the salad ahead, but add the basil just before serving. Adapted from Barefoot Contessa Family Style by Ina Garten, photographs by Maura McEvoy (Potter, $35).

Ingredients

1cup Texmati brown rice (American basmati rice)
1/4cup rice vinegar
1tablespoon olive oil
2teaspoons sugar
1teaspoon kosher salt
Freshly ground black pepper
1pound ripe tomatoes, cut in large dice
1cup packed basil leaves, chopped

Instructions

  1. Cook rice according to package directions until tender. Transfer to a large bowl.
  2. In another bowl, whisk vinegar, oil, sugar, salt and pepper; pour over rice, add tomatoes and mix gently. Before serving, add basil. Serve at room temperature.

Adapted from Barefoot Contessa Family Style by Ina Garten, photographs by Maura McEvoy (Potter, $35).

Nutritional Info *per serving

  • Glycemic Load 0.95
  • Calories 140
  • Fat 3.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 310mg
  • Potassium 200mg
  • Carbohydrate 26g
  • Fiber 2g
  • Sugars 4g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 20%
  • Calcium 2%
  • Iron 6%
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