Brown Rice with Cherry Tomatoes

This is an easy side dish that mimics the flavor of pasta salad with the health benefits of whole grain brown rice. You can do so many variations with this recipe, but it's super easy. (I love my Barefoot Contessa Family Style Cookbook!!)

My only drawback with this recipe - my garden has been growing VERY slowly, so my fresh basil was not at all ready to be picked and I had to use dried:( It was a bummer, but wow - it would be great with julienned fresh basil, just like Ina Garten suggests. Give it a try:

Brown Rice Salad with Fresh Cherry Tomatoes

1 cup brown rice

2 teaspoons salt, divided

1/4 cup White Wine vinegar

2 teaspoons sugar

1 tablespoon good olive oil

Freshly ground black pepper

1 pound ripe cherry tomatoes

1 cup packed basil leaves (1 large bunch), julienned (cut into thin strips)

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.