Best 10 Minute Tomato Basil Rice Salad Recipes

BROWN RICE, TOMATOES AND BASIL

Brown Rice, Tomatoes and Basil image

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

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.

10-MINUTE TOMATO-BASIL RICE SALAD

10-Minute Tomato-Basil Rice Salad image

With cooked rice and some fresh veggies like peppers and tomatoes, you can serve this savory, zesty side salad for six in just ten minutes flat.

Provided by My Food and Family

Categories Home

Time 10m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 cups cooked rice
1 large green pepper, chopped
1 large tomato, chopped
1/2 cup KRAFT Zesty Italian Dressing
1/2 tsp. dried basil leaves
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Mix all ingredients except cheese in large bowl.
Sprinkle with cheese; toss lightly.
Serve immediately. Or, cover and refrigerate until ready to serve.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 470 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 3 g, Protein 4 g

BROWN RICE, TOMATO AND BASIL SALAD

Brown Rice, Tomato and Basil Salad image

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

Ingredients

2 1/4 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

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.)

TOMATO RICE SALAD

Tomato Rice Salad image

My mom makes this for picnics and it usually is a hit! I love the different flavors in this recipe! If you like more spice, add essence or cayenne pepper or even minced jalapeno!

Provided by Christine Bettiga

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups water
1 cup long-grain rice
1 teaspoon salt, divided
6 tablespoons lemon juice
1 tablespoon ground cumin
1 teaspoon spice essence or 1 teaspoon cayenne pepper (optional)
1 small diced jalapeno (optional)
1 clove garlic, minces
1/2 cup olive oil
2 tablespoons olive oil
2 medium fresh tomatoes, seeded and diced
1 large cucumber, peeled,seeded and diced
1 medium bell pepper, diced (red/green or yellow)
1 cup green onion, sliced
1 cup radish, thinly sliced

Steps:

Bring water to a boil, stir in rice and 1/2 tsp salt.
Reduce heat to low, cover and cook 20 minutes or until all liquid is absorbed.
Remove from heat and let stand, covered 5 minutes.
While rice is cooking, combine remaining 1/2 tsp. salt, lemon juice, cumin, garlic and olive oil.
Stir into hot cooked rice.
Chill for 30 minutes.
Add remaining ingredients and chill several hours before serving.