Ingredients

2 cups Sunrice Medium Grain Brown Rice
500g firm ripe tomatoes
5 tblspn extra-virgin olive oil
1 small red onion, thinly sliced
1 clove garlic, finely chopped
Generous dash of oregano or sweet marjoram
8 fresh basil leaves torn
Salt and freshly ground pepper to taste

Instructions

• Cook rice as per directions on pack.
• Wash the tomatoes and cut them in half. Leave upside down in a colander to drain for about 20 minutes. Chop the tomatoes coarsley and transfer to a bowl.
• Add 3 tablespoons of the oil, the onion, garlic, oregano or marjoram, basil, salt, and pepper. Mix well.
• When the rice is cooked, drain thoroughly, and transfer to a large bowl (a wooden bowl is very attractive with the brown tones of the rice).
• Pour the remaining oil over the rice and toss vigorously. Add the tomato and herb mixture, toss carefully, and serve.

Variations

• For added convenience use 1 x 450g pack of SunRice Fragrant Brown Rice in 2 1/2 minutes.
• Add a handful each of diced mozzarella cheese and black olives to the salad before serving
• Crumble 2 anchovy fillets into the tomato sauce with the herbs
• Add 1 tablespoon of small salted capers to the tomato sauce.