Steamed Brown Rice With Tomato And Garlic Recipes

BROWN RICE WITH GARLIC AND SUN-DRIED TOMATOES

Steps:

• Combine rice, bell pepper, garlic, sun-dried tomatoes, basil, artichoke hearts, and pine nuts in a large bowl; mix well.
• Drizzle with oil and vinegar; toss gently to blend.
• Season with salt and pepper if desired.
• Arrange greens on a large platter. Top with rice mixture, cheese, and olives (if desired).

BROWN RICE, TOMATOES AND BASIL

Steps:

• Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
• Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

STEAMED BROWN RICE

Steps:

• Heat oil in a large pot over medium-high heat.
• Add rice and stir until it begins to crackle, about two minutes.
• Add water and seasonings.
• Cover pot, bring to a boil and reduce heat to a low simmer.
• Cook for 45-55 minutes until rice is fluffy and has absorbed all the water.
• Remove from heat, transfer to a serving dish, and serve at once.

STEAMED BROWN RICE WITH TOMATO AND GARLIC

Steps:

• In a pot with a tight-fitting lid combine all ingredients.
• Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
• When rice boils, cover pot and reduce heat to low.
• Cook for 45 minutes (do NOT uncover or stir).
• Remove from heat and let sit with lid on for 10 minutes.
• Microwave Directions: In a casserole dish with a lid combine all ingredients. Microwave, covered, for 5 minutes on HIGH. Microwave for 30 minutes at 50% power. Let sit with lid on for 10 minutes.

BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC

Steps:

• Heat oven to 350 degrees.
• In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, 1/2 teaspoon salt and pepper to taste. Pour oil over everything, then bake until vegetables are soft, about 1 hour. Remove from oven and increase oven temperature to 450.
• Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining 1/2 teaspoon salt and plenty of black pepper.
• Carefully pour boiling water over rice, then cover dish tightly with foil and bake for 25 minutes, until rice is cooked. Remove from oven and set aside for 10 minutes, still covered.
• Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.