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I made this rice dish as part of my husband’s birthday dinner last night and it was outstanding.  Its super simple, fresh and summery.  I doubled the recipe for 9 people and we had some leftover.  I used a mix of sweet basil and Thai basil, but it would be great with all sweet basil.  It went great with grilled filet mignon with horseradish aioli, smokin’ potato salad and savoy slaw with cilantro and mint.  I might get around to posting those recipes too.  Happy June!

Brown Rice with Tomatoes and Basil

  • 1 cup medium grain brown rice
  • 1 teaspoon kosher salt, divided
  • 1/4 cup seasoned rice vinegar
  • 2 teaspoons sugar
  • 1 tablespoon good olive oil
  • Freshly ground black pepper
  • 2 pints grape tomatoes, halved
  • 1 cup packed basil leaves (1 large bunch), chopped

Bring 2 1/4 cups water to a boil and add the rice and ½ 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 ½ 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.  Makes 4 half cup servings.

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I don’t love salad, but I have found that adding some fresh herbs and avocado can make it really delicious and filling.  I’ve been avocado obsessed lately and I’m convinced they can make almost anything better.   

I also really like to make my own dressing.  It’s easy, fine, not as easy as taking the lid off of a bottle, but still really easy and fresh. 

I keep getting distracted by Dancing with the Stars so here’s the components for a yummy salad, use them  in whatever amounts you like.

  • Mixed Spring Greens
  • Roma Tomato, chopped
  • Cucumber, chopped
  • Chickpeas
  • Fresh Dill
  • Avocado, diced

This is the dressing I had with this salad.  Just whisk it all together.

Honey Dijon Balsamic Vinaigrette

  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • salt and pepper to taste
  • A variation to the salad is replace the dill with fresh cilantro and the chickpeas with black beans.

    Coming up later this week:

    • Sautéed spinach with leeks and mushrooms
    • Carrot salad with ginger and cilantro

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