Brown Rice, Tomatoes, and Basil

Brown Rice, Tomato, and Basil

Brown Rice, Tomatoes, and Basil
Recipe type: Side Dish
Serves: 6
  • 1 cup Texmati light brown rice
  • 1 teaspoons kosher salt
  • ¼ cup white wine vinegar
  • 1 packet Truvia
  • 1 tablespoon extra virgin olive oil
  • Freshly ground black pepper
  • 1 pound ripe tomatoes, large-diced
  • 1 (18g) container organic basil, chopped
  1. Prepare rice per manufacturer’s instructions in rice cooker.
  2. Once cooked, transfer rice to a bowl.
  3. Whisk together the vinegar, sweetener, olive oil, salt, and a pinch of pepper. Pour over the rice.
  4. Add the tomatoes and basil. Mix well then check the seasonings and adjust if needed.
Serve at room temperature.
This recipe is my adaptation of a recipe from Ina Garten, The Barefoot Contessa.
Original recipe:
Nutrition information calculated using the SparkPeople Recipe Calculator.
Nutrition Information
Calories: 162 Fat: 3g Carbohydrates: 31g Sugar: 3g Sodium: 556mg Fiber: 2g Protein: 4g

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