Tomatoes, Basil and rice meet in a low calories delicious salad perfect for a summer or picnic lunch. It is the perfect salad to make during the summer, when tomatoes are at their best flavor. If you are looking for easy healthy recipes this part of the draft law. With only a spoonful of olive oil for six people, this is definitely a recipe low in calories. It has only a handful of ingredients so you can do in minutes, especially if it has remains of rice in the fridge. If it isn’t, just get their rice for cooking while preparing the rest of the ingredients.
It is delicious on its own for a light lunch or the perfect accompaniment to chicken or grilled fish. As you know better serving temperature would be a great accompaniment to your next picnic or potluck.
With rice in the fridge and tomatoes and Basil in the counter, I was able to mount up to this healthy rice salad in less than ten minutes.
To make this salad a day, leaving out the Basil until ready to serve, then shake at the last minute. (You may need to adjust the seasonings again too).
If you’re like me and it is difficult to Cook rice, you may want to do what I did – invest in a pot of rice. My life has become much simpler. Sticky rice and burnt now are a thing of the past.
Tomatoes, Basil & rice recipe
makes 6 servings
The recipe calls for champagne or rice wine vinegar. Since that was not replaced wine vinegar red wine with good results. I also used honey instead of sugar.
1 cup rice
2 teaspoons of salt kosher, divided
1/4 cup of champagne or rice wine vinegar
2 teaspoons of sugar
1 tablespoon extra virgin olive oil
Freshly ground black pepper
1 pound ripe tomatoes chopped
1 cup packed basil leaves, chopped
Bring to a boil for 2 1/4 cups of water and add 1 teaspoon of salt and rice. Return to boil, cover and simmer for 30 to 40 minutes, or until the rice is tender and absorbed all the water. You can also prepare rice in the pot of rice according to the manufacturer’s instructions. Transfer the rice to a large bowl.
In a small bowl, mix together the vinegar, sugar, olive oil, remaining teaspoon of salt and a pinch of pepper. Pour the dressing over the rice mixture. Add the chopped tomatoes and basil. Mix well and adjust the seasonings to your tastes. This salad is best served at room temperature.