Texmati Rice Salad Recipes

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BROWN RICE, TOMATOES AND BASIL



Brown Rice, Tomatoes and Basil image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

Steps:

  • Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 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 teaspoon 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.

EASY NO-FAIL PERFECT FLUFFY BASMATI - TEXMATI RICE



Easy No-Fail Perfect Fluffy Basmati - Texmati Rice image

This make fluffy basmati every time- easy and comes out perfect. I like the Texmati brand of basmati-its available in many supermarkets and no rinsing is required. You can double, triple or quadruple this for more servings.

Provided by petlover

Categories     White Rice

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 2

1 cup basmati rice
1 3/4 cups cold water

Steps:

  • If not using the Texmati brand, then rinse rice, in colander under cold running water, until the water runs clear.
  • In non-stick pot, place rice and water together.
  • Let soak at least 30 minutes.
  • Bring to a boil and then turn heat to lowest level.
  • Cover pot with tight-fitting foil.
  • Cook for 30 minutes.
  • Turn off heat and let set for at least 20 minutes.
  • Take off foil and enjoy.

SUZANNE HART'S COLD RICE SALAD



Suzanne Hart's Cold Rice Salad image

Provided by Kathleen Beckett-Young

Categories     easy, side dish

Time 1h45m

Yield Four servings

Number Of Ingredients 11

1 1/2 cups chicken broth
1 cup Texmati or basmati rice
1/4 cup chopped red onions
1/2 cup diced tomatoes
1/3 cup chopped red or yellow peppers
1/2 cup chopped celery
6 tablespoons extra-virgin olive oil
2 tablespoons Sherry vinegar
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
Salt and freshly ground pepper to taste

Steps:

  • Bring the chicken broth to a boil, add the rice and simmer for 10 to 15 minutes until the rice is cooked but still firm. Remove from the heat and let cool to room temperatiure, at least 1/2 hour.
  • Stir in the onions, tomatoes, peppers and celery and mix thoroughly.
  • In a separate bowl, blend the olive oil and vinegar with a wire whisk. Then pour over the salad. Add the parsley, basil and salt and pepper and toss gently. Chill in the refrigerator for at least 1 hour. The salad is best if left to sit for 24 hours and can be made the night before.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 18 grams, Carbohydrate 44 grams, Fat 22 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 535 milligrams, Sugar 3 grams

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