Best 10 Brown Rice Tomato And Basil Salad Recipes

MEDITERRANEAN BROWN RICE SALAD

Steps:

• Place Dressing ingredients in a jar and shake well to combine.
• Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.
• Transfer to serving bowl. If using Halloumi, pile on top.
• Serve!

TOMATO BASIL SALAD

Steps:

• In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute and removing from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed.

BROWN-RICE SALAD WITH SPINACH AND TOMATOES

Steps:

• In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes; toss to combine.

BROWN RICE TOMATO BASIL SALAD RECIPE

Steps:

• Bring 2-1/4 cups water to a boil and add the rice and 1 teaspoon salt. Return to a boil, cover, and simmer for 30 to 40 minutes, or until the rice is tender and all the water is absorbed. Transfer rice to a large bowl.
• In a small bowl, whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper.
• Pour mixture over the rice. Add the chopped tomatoes and basil. Mix well and adjust the seasonings to suit your tastes.
• This brown rice tomato basil salad is best served at room temperature.

TOMATO BASIL CUCUMBER SALAD WITH FETA CHEESE AND BROWN RICE

Steps:

• Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and rinse rice under cold water.
• In a large bowl add cooked rice, cucumber, tomatoes, feta, basil, and parsley; set aside.
• In a small mixing bowl add the juice of the lemon (discarding any seeds), vinegar, salt, and pepper. Slowly pour in the olive oil while whisking to make the dressing.
• Pour dressing mixture over rice bowl and combine. Serve immediately or chill in the refrigerator until ready to use.

BROWN RICE, TOMATOES AND BASIL

Steps:

• Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
• Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

10-MINUTE TOMATO BASIL SALAD

Steps:

• Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

RICE, CHERRY TOMATO, AND BASIL SALAD

Steps:

• Bring a large saucepan of lightly salted water to a boil over high heat.
• Add in the rice and cook, uncovered, until the rice is tender, about 20 minutes; drain in a large wire sieve and rinse under cold water; drain again.
• Transfer rice to a large bowl; add in cherry tomatoes.
• Whisk the vinegar, salt, and red pepper flakes in a small bowl.
• Gradually whisk in the oil; pour approximately 2/3 of the dressing over the rice.
• Add in the basil and mix.
• Separately cover and refrigerate the salad and remaining dressing for at least 2 hours or overnight.
• 30 minutes before ready to serve, remove the salad from the refrigerator and let stand to remove the chill and soften the rice.
• Add enough of the reserved dressing to moisten the salad.
• Serve garnished with chopped basil.

RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA

Steps:

• Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
• Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.

BASIL AND TOMATO FRIED RICE

Steps:

• In a bowl, whisk the eggs with 1/2 teaspoon salt.
• Heat a large wok or 12-inch well-seasoned cast-iron or nonstick skillet over medium-high. When hot, add 1 tablespoon of oil, then pour in the beaten egg. Cook for 15 to 30 seconds, allowing the bottom to set slightly, before stirring and turning until just set. Break up the egg slightly, then remove from the wok and set aside.
• Heat the wok over high. Add 2 tablespoons of oil, along with the onions, and stir-fry for 1 minute, until slightly softened. Add the garlic and bird's-eye chiles and stir for 15 to 30 seconds, until fragrant. Next, add the tomatoes and 1 teaspoon of salt, and cook for 3 to 4 minutes, tossing every now and then, until the tomatoes are softened. (Reduce heat to medium-high if it starts getting too smoky or the garlic begins to scorch.)
• Add the rice, soy sauce and half the basil, and season with 1 to 2 teaspoons of salt, to taste. Reduce heat to medium-high and stir-fry for 5 to 6 minutes, allowing the rice to soak up the tomato juices. As the liquid cooks off, the rice will char (though less so if using a nonstick pan) and develop some smoky flavors.
• Add the egg and remaining basil and toss for 1 minute. Turn off the heat and check seasonings, adding some black pepper and more salt if needed. Serve immediately.