Brown Rice, Tomato & Basil Salad POINTSŪ values per serving | 2~Core Servings | 6
*This recipe is an adaptation of a recipe seen on "The Barefoot Contessa" cooking program on Food Network. The original recipe is from Ina Garten. The only thing I changed was to substitute Splenda for the sugar in the recipe. Be sure to add the dressing to the rice while it's still warm, because it absorbs the dressing better.
Ingredients
2 cup cooked brown rice 2 tsp kosher salt 1/4 cup Champagne or rice vinegar 2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener 1 Tbsp olive oil Freshly ground black pepper, to taste 1 pound fresh tomatoes, diced 1 cup fresh basil leaves, chopped
Instructions
Place the cooked, rice into a large 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.
-- Edited by Colette at 14:20, 2006-02-28
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