Best Ever Warm Summer Rice
This best ever warm summer rice is packed with flavor. Brown rice is cooked, lightly coated in a balsamic-soy dressing, and tossed with caramelized red onions, grape tomatoes, and chives. It's a simple but heartwarming rice that makes an excellent side dish but can also be served on its own for a light lunch or dinner.
Servings: 5 cups
- 1 cup brown rice
- 2 ½ cups water
- 1 tablespoon coconut oil
- 1 red onion, thinly sliced
- 1 cup halved grape tomatoes
- ¼ cup chopped fresh chives
- 3 ½ tablespoons balsamic vinegar
- 3 tablespoons reduced-sodium soy sauce or tamari
- ½ tablespoon toasted sesame oil
- Freshly ground black pepper, to taste
Add the brown rice and water to a saucepan. Heat over high heat. Bring to a boil, reduce heat, cover, and simmer for 40-50 minutes or until the rice is tender. Let stand and fluff with a fork.
While the rice cooks, peel and thinly slice the red onion. Heat coconut oil in a large skillet over medium-high heat, add in onion and cook for 8-10 minutes, stirring frequently. Reduce heat to medium and continue to cook the onions until caramelized (about 20 more minutes). Let the onions cool and then chop them.
While the onions cook, add the balsamic vinegar, soy sauce, sesame oil, and black pepper to a small bowl. Whisk together.
Once the rice is cooked, carefully pour it into a large bowl. Add in the chopped caramelized onions, grape tomatoes, chives, and the balsamic dressing. Toss to coat and serve.