Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Oven-Baked Brown Rice with Roast Tomatoes

Share

Lobo
Moderator
Moderator

Posts : 17901
Thanked : 880
Join date : 2013-01-12

Oven-Baked Brown Rice with Roast Tomatoes

Post by Lobo on Wed 20 Jan 2016, 9:31 pm


Oven-Baked Brown Rice with Roast Tomatoes

Be the first to Write a Review
Prep Time: 6 minutes
Cook Time: 60 minutes
Servings: 8
Roasting in the oven makes this rich, creamy rice dish so easy to prepare that it requires virtually no attention, yet it develops a consistency that recalls a classic risotto. To approximate a risotto even more closely, add a fistful of freshly grated Parmesan cheese and a hefty dollop of butter just before serving.



  • Printer Friendly Version






  • 74

Ingredients:


  • 8 firm yet ripe plum tomatoes, seeded and
      coarsely chopped
  • Coarse salt and freshly ground pepper, to taste
  • 1 tsp. unsalted butter
  • 2 Tbs. olive oil
  • 1 yellow onion, chopped
  • 2 cups short-grain brown rice
  • 1 Tbs. chopped fresh thyme, plus sprigs for garnish
  • 4 1/4 cups chicken stock, heated


Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

Directions:

Preheat an oven to 400°F.

Line a rimmed baking sheet with aluminum foil. Season the tomatoes with salt and spread them out on the prepared baking sheet. Roast until the edges of the skins are browned but not burned, 10 to 12 minutes. Remove from the oven and set aside. Reduce the oven temperature to 375°F.

Meanwhile, in a Dutch oven or a large, heavy heatproof saucepan with a lid over medium heat, melt the butter with the oil. Add the onion and sauté until soft and translucent, about 5 minutes. Add the rice and chopped thyme and season with salt and pepper. Continue to cook, stirring constantly, until the rice is shiny, about 3 minutes.

Stir in the roast tomatoes, then pour in the hot stock. Stir once, cover and bring to a boil. Transfer to the oven and cook, covered, until all the liquid is absorbed, 40 to 45 minutes. To test for doneness, tilt the baking dish to one side. If the rice moves, continue cooking until all the liquid is absorbed; if the rice clings to the top edges of the baking dish, it is done.

Remove the rice from the oven and fluff with a fork. Transfer to a warmed serving bowl. Garnish with thyme sprigs and serve immediately.
Adapted from Williams-Sonoma Lifestyles Series, Everyday Roasting, by Janeen Sarlin (Time-Life Books, 1998).

    Current date/time is Tue 06 Dec 2016, 6:11 am