Oven Baked Brown Rice With Roasted Tomatoes |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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 |
1 teaspoon coarse salt |
1 teaspoon freshly ground black pepper |
1 teaspoon unsalted butter |
2 tablespoons olive oil |
1 yellow onion chopped |
2 cups short grain brown rice |
1 tablespoon chopped fresh thyme plus a few sprigs for garnish |
4-1/4 cup chicken stock heated |
Directions:
1. Preheat oven to 400.
2. Line a rimmed baking sheet with aluminum foil.
3. Season tomatoes with salt and spread out on prepared baking sheet.
4. Roast until edges of skins are browned but not burned about 12 minutes.
5. Remove from oven and set aside.
6. Reduce temperature to 375.
7. In large heavy heatproof saucepan with a lid melt butter with oil over medium.
8. Add onion and sauté until soft and translucent about 5 minutes.
9. Add rice and chopped thyme then season with salt and pepper.
10. Continue to cook stirring constantly until rice is shiny about 3 minutes.
11. Stir in roasted tomatoes then pour in the hot stock.
12. Stir once then cover and bring to a boil.
13. Transfer to oven and cook covered for 45 minutes.
14. Remove rice from oven and fluff with a fork.
15. Transfer to a warmed serving bowl.
16. Garnish with thyme sprigs and serve immediately.
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