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zanland.com |
oven-baked brown rice with roasted tomatoes |
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You will need: • 8 plum (Roma) tomatoes, seeded and chopped • coarse salt and ground pepper • 1 teaspoon unsalted butter • 2 tablespoons olive oil • 1 onion, chopped • 2 cups short-grain brown rice • 1 tablespoon chopped fresh thyme • 4 3/4 cups chicken or vegetable broth (heated) • freshly grated parmesan cheese (optional) 1. preheat oven to 400 F. line a baking sheet with foil. spread tomatoes on foil and sprinkle with salt. roast for 15 minutes, remove and reduce oven temperature to 375 F. 2. in a dutch oven or oven proof saucepan with lid, melt the butter and oil over medium heat. add the onion and saute about 7 minutes, until translucent. add the rice, thyme salt, and pepper. cook for about 3-4 minutes. 3. stir in the roasted tomatoes, then pour in the hot broth. stir and bring to a boil. cover and transfer to the oven, cook until liquid is absorbed, about 40-45 minutes. 4. remove from oven. stir in parmesan if desired, serve. * note * to prepare in advance: cook as directed, add paper towels under lid and cover. let cool then refrigerate. to re-heat remove paper towels, put lid back on and cook in a 325 oven for about 30 minutes. |