Oven Baked Brown Rice With Roasted Tomatoes
From chefmeow 15 years ago
- 45 minutes to make
- Serves 8
OVEN BAKED BROWN RICE WITH ROAST TOMATOES This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Hamilton Estate in Allen, Texas in 2001.
Ingredients
- 8 firm plum tomatoes seeded and coarsely chopped shopping list
- 1 teaspoon coarse salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 teaspoon unsalted butter shopping list
- 2 tablespoons olive oil shopping list
- 1 yellow onion chopped shopping list
- 2 cups short grain brown rice shopping list
- 1 tablespoon chopped fresh thyme plus a few sprigs for garnish shopping list
- 4-1/4 cup chicken stock heated shopping list
How to make it
- Preheat oven to 400.
- Line a rimmed baking sheet with aluminum foil.
- Season tomatoes with salt and spread out on prepared baking sheet.
- Roast until edges of skins are browned but not burned about 12 minutes.
- Remove from oven and set aside.
- Reduce temperature to 375.
- In large heavy heatproof saucepan with a lid melt butter with oil over medium.
- Add onion and sauté until soft and translucent about 5 minutes.
- Add rice and chopped thyme then season with salt and pepper.
- Continue to cook stirring constantly until rice is shiny about 3 minutes.
- Stir in roasted tomatoes then pour in the hot stock.
- Stir once then cover and bring to a boil.
- Transfer to oven and cook covered for 45 minutes.
- Remove rice from oven and fluff with a fork.
- Transfer to a warmed serving bowl.
- Garnish with thyme sprigs and serve immediately.
The Rating
Reviewed by 5 people-
OH YEAH Love it.thanks
grizzlybear
in loved it
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love rice anyway you fix it thanks
momo_55grandma
in Mountianview loved it
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this sounds very good...I make rice 2 or three times a week and am always looking for a new recipe, thanks.
debwin
in Toronto loved it
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