½ cup Lundberg Family Farms Organic Brown Rice, uncooked
1 ½ pounds smaller slicing tomatoes (see note)
1 ½ cups cooked chickpeas
¼ cup toasted walnuts
½ cup lightly packed basil
Zest from half a lemon
1 clove garlic, grated
2 to 3 tablespoons olive oil
1 ounce Buratta or feta
- Combine the brown rice with 1 cup of water in a small pot. Bring to a boil, reduce to a simmer, and cover until the rice has absorbed the water and is tender; about 45 minutes.
- While the rice is cooking, core and cut the tomatoes; place in a bowl.
- Place the walnuts on a cutting board and start to chop. Add the basil, lemon zest, and grated garlic. Continue to chop the mixture together, as if you were making a gremolata. Place in a bowl, add a pinch of salt, and enough olive oil to bring the mixture together.
- Once the rice is done, transfer it to the bowl with the tomatoes along with the walnut-basil mixture and chickpeas. Add any cheese you might like and serve with some fresh black pepper.
I used dry-farmed tomatoes which are just a bit bigger than a golf-ball. I’d recommend tomatoes that are still a bit firm too.
Keywords: rice pilaf