Brown Rice Tomatoes And Basil Recipes

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BROWN RICE, TOMATOES, & BASIL



Brown Rice, Tomatoes, & Basil image

Make and share this Brown Rice, Tomatoes, & Basil recipe from Food.com.

Provided by LizzyBennet

Categories     Brown Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup brown rice
2 teaspoons salt
1/4 cup champagne vinegar or 1/4 cup rice wine vinegar
2 teaspoons sugar
1 tablespoon olive oil
1/4 teaspoon fresh ground black pepper
1 lb ripe tomatoes, large-diced
1 cup packed basil leaves, chopped
2 1/4 cups water

Steps:

  • Bring water to boil, and add the rice and 1 tsp of the salt. Return to a boil, cover, and simmer for 30-40 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 tsp 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.

Nutrition Facts : Calories 157.1, Fat 3.4, SaturatedFat 0.5, Sodium 783.5, Carbohydrate 28.9, Fiber 2.6, Sugar 3.7, Protein 3.5

TOMATO AND BASIL RISOTTO



Tomato and Basil Risotto image

This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 14

7 cups well seasoned vegetable stock, garlic stock (see recipe) or chicken stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 pound tomatoes, grated
Pinch of sugar
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
Salt and freshly ground pepper to taste
1/2 cup dry white or rosé wine, such as Pinot Grigio or Sauvignon Blanc
1/2 pound additional sweet ripe tomatoes, finely diced (about ¾ cup)
1/4 cup slivered fresh basil
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

Steps:

  • Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
  • Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
  • Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
  • Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1098 milligrams, Sugar 8 grams

TOMATO BASIL CUCUMBER SALAD WITH FETA CHEESE AND BROWN RICE



Tomato Basil Cucumber Salad With Feta Cheese and Brown Rice image

Make and share this Tomato Basil Cucumber Salad With Feta Cheese and Brown Rice recipe from Food.com.

Provided by Simply Fresh Cooking

Categories     Brown Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups long grain brown rice
1 cucumber, de-seeded and cut into bite-sized pieces (peel the skin if desired)
2 large tomatoes, cubed
8 ounces feta cheese, cubed
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 lemon
2 tablespoons rice vinegar
1/8 teaspoon salt
1/8 teaspoon cracked black pepper
1/4 cup extra virgin olive oil

Steps:

  • Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and rinse rice under cold water.
  • In a large bowl add cooked rice, cucumber, tomatoes, feta, basil, and parsley; set aside.
  • In a small mixing bowl add the juice of the lemon (discarding any seeds), vinegar, salt, and pepper. Slowly pour in the olive oil while whisking to make the dressing.
  • Pour dressing mixture over rice bowl and combine. Serve immediately or chill in the refrigerator until ready to use.

Nutrition Facts : Calories 379.3, Fat 19.1, SaturatedFat 7.6, Cholesterol 35.7, Sodium 505.5, Carbohydrate 42.7, Fiber 3, Sugar 4.7, Protein 10.5

BROWN RICE, TOMATO AND BASIL SALAD



Brown Rice, Tomato and Basil Salad image

Categories     Salad     Herb     Tomato     Picnic     Vegetarian     Lunch     Basil     Summer     Vegan     Brown Rice     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 1/4 cups water
1 cup long-grain brown rice (such as Texmati)
2 teaspoons coarse salt
2 tablespoons Champagne vinegar or white wine vinegar
2 teaspoons sugar
2 tablespoons olive oil
1 pound tomatoes, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, finely chopped

Steps:

  • Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.
  • Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

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