Brown Rice and Fresh Tomatoes

It's a well known fact that refrigerating tomatoes kills the flavor. So the opposite must be true, right? The cherry, grape, and pear tomatoes' flavor reaches new depths in this simple, tasty, and nutrient-rich dish.

You'll need:

*About 2 2/3 cups cooked brown rice
*1 pint of cherry, grape, and/or pear tomatoes, washed and without their green parts
*1 small red onion, chopped
*1 tbsp olive oil*
*Garlic salt to taste
*3 dashes of crushed red pepper
*Ground black pepper to taste

In a medium saucepan on medium heat, add the olive oil and rice. Stir. Warm up the rice if it has been refrigerated.
Stir in the tomatoes, onion, crushed red pepper, and a good amount of garlic salt. Cover and stir occasionally. The tomatoes will begin to pop under pressure (this is just one of many things we and tomatoes have in common!) and the rice will soak up the juice. Keep covered and stirring when you feel like it for about 10 to 15 minutes.
Once the tomatoes are all popped, the dish is done!
Serve with extra garlic salt and black pepper.

Yields 2 entree servings and 4 side servings.

*If the rice, onion, or tomatoes start to stick stir in more olive oil.

1 remarks:

Anonymous said...

Yum! That looks delish and way classier than anything Rachael Ray would make!