Recipe of the Week

I feel like every recipe I post is a favorite, but this one really is. It has a great fresh ingredient taste, would be a great side with so many things and leftovers make for great lunches the next day. The best part of this one, as with many of the recipes, its really easy.

And...for the record...not every meal the Remsnyders eat is some fancy gourmet meal. Working full time doesn't allow for that, but that isn't to say we don't like unique flavors and given our diet, finding food that works can definetly be a challenge, but a fun one. We eat our fair share of uninspired freezer meals (gasp!), cereal and eggs, and take out for dinner.

Brown Rice, Tomato, and Basil Salad (thanks again Bon Appetit)

2 cups water
1 cup long-grain brown rice (such as Texmati)
2 teaspoons coarse salt
2 tablespoons Champagne vinegar or white wine vinegar
2 teaspoons sugar
2 tablespoons olive oil
1 pound tomatoes, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, finely chopped

Bring 2 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.

Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)