Thursday, April 28, 2016

Brown Rice Salad

Brown Rice Salad with Tomatoes and Peas


¾ cup brown rice 
2 cups fresh or thawed frozen peas 
1 tablespoon minced garlic 
1 small red onion, halved and thinly sliced  
2 cups cherry tomatoes, halved 
¼ cup olive oil, or to taste 
1 tablespoon red wine vinegar, or to taste 
Black pepper 
¼ cup crumbled ricotta salata, feta, or other salty cheese 
1 cup chopped fresh basil


1.  Put the rice and a pinch of salt in a small saucepan with water to cover by about 1 inch. 
Bring to a boil, then lower the heat so the mixture bubbles gently. 
Cover and cook for 30 to 40 minutes, checking occasionally to make sure the water is not evaporating too quickly 
(add a little more liquid if necessary).

 2. When the liquid has been absorbed, taste and see if the rice is tender, or nearly so. 
If not, add about ½ cup water and continue to cook, covered. 

 3. When the rice is tender, turn off the heat, stir in the peas with a fork, and let the mixture sit, covered, for 15 or 20 minutes, 
during which time it will become a bit drier and cool off a bit.

 4. Put the rice and peas, garlic, red onion, and tomatoes in a large bowl. 
Add the oil and vinegar and sprinkle with salt and pepper. 
Use 2 big forks to combine, fluffing the rice and tossing gently to separate the grains. 

 5. Stir in the cheese and basil. Taste and adjust the seasoning; moisten with a little more oil and vinegar if necessary. 
Serve at room temperature . 

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