Roasted Tomato Shallot Rice
Servings
2Serving size
1 1/4 cup cooked rice with vegetablesThis recipe can be multiplied and makes good leftovers.
Ingredients
| 2 1/4 cup Water |
| 1/4 tsp. Salt |
| 1/2 cup Brown rice |
| 12 cherry Grape or cherry tomatoes (or 12 grape tomatoes) |
| 1 tsp. Olive oil |
| 1 Large Shallots, raw (thinly sliced) |
| 2 tsp.. Capers |
| 6 large Green olives (black olives, thinly sliced lengthwise) |
Instructions
Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before adding the other ingredients.
While the rice is cooking, place a small skillet in the oven and preheat to 325°F.
Add the tomatoes and oil when the oven is hot.
Roast for about 5 minutes and remove the pan from the oven. Toss the tomatoes well and add the sliced shallot.
Return the pan to the oven and roast for another 10 minutes. Toss occasionally.
Add the capers, toss the contents of the pan, and roast for another 5 minutes. Remove the pan from the oven, and when the rice is done, add the tomato/shallot/caper mixture and the olives to the rice and fold gently until just blended.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The thing I like about this recipe is that it is just tossing stuff in pans. There’s not a lot of work other than slicing the shallots and olives, which takes all of about 5 minutes. The outcome seems like you have put a lot more work into it than you have. The result is sweet, savory, salty, and tart all in one side dish.