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
Ingredients
- 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
Instructions
- 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.