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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.
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Main, Rice, Side
Cuisine: Gluten-Free, plant-based, Vegan
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.
  • Refrigerate leftovers.