Split Pea Soup with Brown Rice and Tomato Salad

Ingredients

• 1.5 cup long-grain brown rice (Ensure it's long-grain for the fluffiest result)
• 3 cup water (Use cold or room temperature water)
• 0.75 tsp salt (Optional, for seasoning)
• 1 tbsp olive oil (Optional, helps prevent sticking and adds flavor)

Instructions

1. 1

   Place the brown rice in a fine-mesh sieve. Rinse thoroughly under cold running water for about 1-2 minutes, or until the water runs clear. Drain completely. This step is crucial for removing excess surface starch, which ensures fluffy, separate grains.

2. 2

   In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the rinsed rice, water, salt, and olive oil (if using).

3. 3

   Bring the mixture to a rolling boil over high heat. Once it's boiling, give the rice one quick stir to prevent it from sticking to the bottom.

4. 4

   Immediately reduce the heat to the lowest possible setting. Cover the saucepan with the lid and let it simmer gently for 40 minutes. It is very important not to lift the lid during this time, as the trapped steam is what cooks the rice.

5. 5

   After 40 minutes, remove the saucepan from the heat but keep the lid on. Let it stand undisturbed for another 10 minutes. This resting period allows the grains to absorb any remaining moisture and firm up.

6. 6

   Finally, remove the lid and gently fluff the rice with a fork to separate the grains. Serve warm.

Ingredients

• 900 g ripe tomatoes (about 4 medium, cut into wedges or chunks)
• 0.25 cup red onion (thinly sliced)
• 3 tbsp extra virgin olive oil
• 1.5 tbsp red wine vinegar
• 0.25 cup fresh basil (chopped or torn)
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp sugar (optional, to balance acidity)

Instructions

1. 1

   Prepare the salad base

   • Wash and dry the tomatoes. Cut them into bite-sized wedges or chunks.
   • Place the cut tomatoes and thinly sliced red onion in a medium serving bowl.
2. 2

   Make the vinaigrette

   • In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, salt, black pepper, and optional sugar.
   • Continue whisking until the dressing is well combined.
3. 3

   Combine and serve

   • Pour the vinaigrette over the tomatoes and onions.
   • Add the fresh basil and gently toss everything together to coat evenly.
   • For best flavor, let the salad sit at room temperature for 10-15 minutes before serving to allow the flavors to meld.
   • Serve fresh.