WICKED GOOD BROWN RICE & TOMATO SALAD Wicked Good Salt
1 cup brown rice
2 ¼ cups water
3 teaspoons Wicked Good Salt, divided
¼ cup rice wine vinegar
2 teaspoons white sugar
1 tablespoon EVOO
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup basil leaves, chopped
1. Bring water to a boil; add the rice and 1 ½ teaspoons Wicked Good 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 to a bowl.
2. Whisk together the vinegar, sugar, EVOO, remaining Wicked Good Salt and a pinch of fresh ground black pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.
NOTE: To make this salad a day ahead, omit the basil. Before serving, check the seasonings and add the chopped fresh basil