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Submitted by Melissa Bess Reed
From the Chef
“I have also made this using a rice cooker.”
4 roma tomatoes
1 medium white onion
1 large garlic clove
1/4 tsp. Himalayan pink salt
1/4 tsp. ground red tellicherry peppercorns
1 tbs. garlic infused olive oil, plus more for roasting
1/2 cup brown rice
1/2 cup white rice
2 cups organic vegetable stock
3 tbs chopped cilantro
Preheat the oven to 400F degrees. Next prepare a sheet pan by placing parchment or foil across entire top surface, set aside. Then clean tomatoes and dry them. Remove outer skin from onion and garlic. Rub the tomatoes and onion with a little bit of the garlic infused olive oil and with a pinch of the pink Himalayan salt, and a pinch of the ground red tellicherry peppercorns. Cut the tomatoes and onions into quarters. Reserve 3 tablespoons chopped white onion, set aside. Place the tomatoes, rest of the quartered onion and whole garlic clove on the prepared sheet pan and roast for 20 minutes. Remove from oven then let cool. Next put the cooled tomatoes, onion and garlic clove into a food processor or blender and puree until smooth. Set aside.
For the rice, in a sauce pan over medium heat add the remaining garlic infused olive oil. Once the oil is hot add the dry uncooked brown and white rice, saute in the pan for 1-2 minutes until the rice smells nutty and has changed color to light roasted brown. Next add the puree mixture and the remaining pink Himalayan salt and ground red tellicherry peppercorns, combine well. Add the vegetable stock to the mixture and bring to a boil. Cover the rice and lower the heat to low. Simmer for 20-25 minutes until the rice has absorbed the stock and is soft. Remove from heat. In a small bowl mix the chopped cilantro and the reserved chopped onion. Fluff red rice with a fork and garnish with cilantro and onion.
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