Brown Rice With Tomatoes And Fresh Basil Recipe

About this recipe

A light and flavorful Jain-friendly dinner featuring nutty brown rice, juicy tomatoes, and aromatic basil, dressed with a tangy champagne vinegar dressing.

Ingredients

• - Biona Organic Risotto Brown Rice
• 1 L Olive Oil – Organic
• 50G Pepper Black Ground BWFO
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• - Nearly Naked Veg Basil 100g
• 560G Yorkshire Provender Rustic Vegetable Broth With Lentils Kale & Quinoa
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• - Silver Spoon Granulated Sugar

Instructions

1. 1. Bring 2 1/4 cups of vegetable broth to a boil in a medium saucepan. Add 1 cup of brown rice and 1 teaspoon of salt. Return to a boil, cover, and simmer for 30-40 minutes until the rice is tender and the broth is absorbed.
2. 2. While the rice is cooking, whisk together 2 teaspoons of sugar, 1 tablespoon of olive oil, and 1/4 teaspoon of freshly ground black pepper in a small bowl to make the dressing.
3. 3. Once the rice is cooked, transfer it to a large mixing bowl and let it cool slightly.
4. 4. Add 1 can of peeled organic tomatoes and 100g of chopped fresh basil to the rice. Pour the prepared dressing over the mixture.
5. 5. Gently toss everything together until well combined. Taste and adjust seasoning if needed.
6. 6. Serve the dish at room temperature for a refreshing and satisfying dinner.