This vibrant brown rice salad is packed with fresh tomatoes, basil, and Lesley Elizabeth’s Wicked Good Salt—perfect for a healthy side dish or light lunch.
WICKED GOOD BROWN RICE & TOMATO SALAD
Featuring Wicked Good Salt
Serves 6
Ingredients:
- 1 cup brown rice
- 2¼ cups water
- 3 teaspoons Wicked Good Salt, divided
- ¼ cup rice wine vinegar
- 2 teaspoons white sugar
- 1 tablespoon Lesley Elizabeth Extra Virgin Olive Oil (EVOO)
- Freshly ground black pepper, to taste
- 1 pound ripe tomatoes, large-diced
- 1 cup fresh basil leaves, chopped
Instructions:
- Bring water to a boil in a medium saucepan. Stir in the brown rice and 1½ teaspoons of Wicked Good Salt. Cover, reduce heat, and simmer for 30–40 minutes or until the rice is tender and the water is fully absorbed. Transfer cooked rice to a mixing bowl and let cool slightly.
- In a small bowl, whisk together rice wine vinegar, white sugar, EVOO, remaining 1½ teaspoons Wicked Good Salt, and a few grinds of black pepper.
- Pour the dressing over the rice and stir to coat evenly. Add diced tomatoes and chopped basil. Toss gently and adjust seasoning as needed.
This easy brown rice salad is a perfect dish to bring to picnics, barbecues, or potlucks. The savory flavor of Wicked Good Salt and the freshness of basil bring everything together beautifully.
Make-ahead tip: To prep in advance, leave out the basil until just before serving to maintain its flavor and color.
Looking for more flavorful salads, dressings, and side dish ideas using our gourmet oils and seasonings? Browse all Lesley Elizabeth recipes here.