Brown Rice Salad

Brown Rice Salad with Tomatoes and Peas

Ingredients: 

¾ cup brown rice 

Salt 

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

Directions: 

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 .