Roasted Tomato Shallot Rice



Serving size

1 1/4 cup cooked rice with vegetables
45 Minutes

This recipe can be multiplied and makes good leftovers.

Roasted Tomato Shallot Rice


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)


In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

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.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

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.

"The fool doth think he is wise, but the wise man knows himself to be a fool."

William Shakespeare, As You Like It