Established in 2006 as a Community of Reality

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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Oven-Baked Brown Rice with Roast Tomatoes

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Oven-Baked Brown Rice with Roast Tomatoes Empty Oven-Baked Brown Rice with Roast Tomatoes

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

    Oven-Baked Brown Rice with Roast Tomatoes Img69l
    Oven-Baked Brown Rice with Roast Tomatoes
    Oven-Baked Brown Rice with Roast Tomatoes Translucent
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    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.






    • 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

    Oven-Baked Brown Rice with Roast Tomatoes Wine-pairing-icon-red

    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 Thu 28 Mar 2024, 9:12 am