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.
CHICKEN, TOMATO, AND PASTA SALAD WITH BASIL VINAIGRETTE
Steps:
- In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
- In a large pasta bowl, plate the entire salad and garnish with basil tops.
- In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.
CHICKEN-RICE SALAD WITH TOMATO AND BASIL
Steps:
- Preheat oven to 400 or prepare bbq med-high heat. Season chicken with salt and pepper. Roast or grill chicken just until cooked through, about 5 min. Cool. Cut chicken into 1/2-inch-wide strips. Combine tomatoes, chopped basil, oil, lemon juice and garlic in large bowl. Let stand at room temp. 20min. Add rice and chicken to bowl and stir to blend. Season to taste with salt and pepper. Spoon salad into center of platter; surroud with arugula. Garnish with thinly sliced basil. Serve salad at room temperature.
BROWN RICE, TOMATO AND BASIL SALAD
Categories Salad Herb Tomato Picnic Vegetarian Lunch Basil Summer Vegan Brown Rice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring 2 1/4 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.)
RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA
In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h25m
Yield Serves 8 to 10
Number Of Ingredients 11
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 TOMATO RICE
"Whenever my family wants something different to go with our grilled beef-or other entrees, I throw together this easy side. It's so fresh-tasting, and I always have the ingredients on hand." Sarah Rupe - Eldon, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes., Meanwhile, in a small skillet, saute pepper and onion in oil until tender. Add the tomatoes, basil and salt; heat through. Stir into rice.
Nutrition Facts : Calories 154 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BASIL TOMATO SALAD
This summer side with its fresh tasting tomatoes and basil make it irresistible. Your family will gobble it up.-USA Rice Council, Houston, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together oil, vinegar, basil, salt and pepper. Add rice, tomatoes, cucumber and onion; toss. Serve chilled.
Nutrition Facts : Calories 166 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
10-MINUTE TOMATO BASIL SALAD
Perfect for summer, delightfully delicious!
Provided by nshawger
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.
Nutrition Facts : Calories 157 calories, Carbohydrate 7.7 g, Fat 13.9 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 9.2 mg, Sugar 4.8 g
TOMATO BASIL CUCUMBER SALAD WITH FETA CHEESE AND BROWN RICE
Make and share this Tomato Basil Cucumber Salad With Feta Cheese and Brown Rice recipe from Food.com.
Provided by Simply Fresh Cooking
Categories Brown Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 379.3, Fat 19.1, SaturatedFat 7.6, Cholesterol 35.7, Sodium 505.5, Carbohydrate 42.7, Fiber 3, Sugar 4.7, Protein 10.5
CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD
A classic veal Milanese consists of pounded veal cutlets or chops that have been breaded in crumbs and sometimes Parmesan, then fried until the coating is burnished and brittle. Accompanied by a crisp, bright salad, it's a meal both cooling and rich. In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. If you want to work ahead, you can coat the cutlets in crumbs up to 4 hours ahead. Store them on a wire rack in the fridge. But try to serve them freshly fried when their coating is at its crunchiest.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
- In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
- In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
- Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
- In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
- When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
- Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 39 grams, Carbohydrate 22 grams, Fat 59 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN, BASIL AND TOMATO PASTA SALAD
This is a nice refreshing pasta salad to serve in the summer, and is also delicious served as a vegetarian pasta salad by omitting the chicken. The time listed below does not include the time needed to chill the salad.
Provided by TasteTester
Categories Penne
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions, adding green beans the last 5 minutes of cooking; drain. Rinse with cold water; drain again.
- Mix together the oil, vinegar, salt, garlic, mustard and pepper with a whisk until thoroughly combined.
- In a very large bowl toss together the pasta mixture, chicken cubes (if using), dressing, tomatoes, shredded cheese and olives. Cover and chill for 4-24 hours. Add basil and toss gently before serving. Top with shaved Parmesan cheese, if desired.
Nutrition Facts : Calories 728.5, Fat 35.4, SaturatedFat 8.7, Cholesterol 118.6, Sodium 757.8, Carbohydrate 52.9, Fiber 5.2, Sugar 4.1, Protein 48.6
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