TOMATO RICE WITH CRISPY CHEDDAR
I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian - it's a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled Cheddar topping (use the sharpest white Cheddar you can find!) adds a little something something, making it a worthy dinner party dish.
Provided by Priya Krishna
Categories grains and rice, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the highest position and heat the oven to 500 degrees.
- In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.
- Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.
- Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.
- Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Broil until the top bubbles and turns golden brown, about 3 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 665 milligrams, Sugar 7 grams, TransFat 0 grams
BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC
Baking rice on a bed of tender vegetables has to be one of the most fail-safe ways to prepare it. Here tangy-sweet tomatoes, garlic and shallots are slowly roasted in olive oil with cinnamon and thyme, then baked with basmati rice until everything is fragrant and soft. Adapted from Yotam Ottolenghi's cookbook, "Ottolenghi Simple," it makes a spectacular side dish to pan-seared meats or fish, or can be the heart of a vegetarian meal with some crumbled feta and pine nuts sprinkled on top for serving.
Provided by Melissa Clark
Categories dinner, grains and rice, appetizer, main course, side dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 8 grams
TOMATO RICE WITH CRISPY CHEDDAR
I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian -- it's a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled cheddar topping (use the sharpest white cheddar you can find!) adds a little somethin' somethin', making it a worthy dinner party dish. Mackenzie Kelley, the lovely photographer of my cookbook "Indian-ish," called it "even better than pizza" (!!!!).
Provided by Priya Krishna
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the highest position and preheat the oven to 500 degrees F.
- In a large pan over medium-high heat, warm the oil. Once the oil begins to shimmer, add the onion and chile, spread them out in an even layer in the pan, and cook until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.
- Increase the heat to high and add the tomatoes, using the back of a spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes, then add the salt.
- Put the cooked rice in an 8-inch square (or similar size) baking dish, then fold in the tomato sauce. (You can also do the folding in a separate bowl and then transfer the rice to the baking dish, if you doubt your ability to not spill rice and sauce everywhere.) Evenly distribute the grated cheese over the top.
- Switch the oven to broil and place the baking dish on the top oven rack. Broil for about 3 minutes, until the top bubbles and turns golden brown. Serve immediately.
ROASTED TOMATO & CHEDDAR RICE WITH GARDEN SALAD
Served as a stunning side or quick main meal, this vegetarian dish is sure to satisfy
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the tomatoes on a baking tray and roast for 15 mins, then remove. Heat grill to High.
- Meanwhile, soften the onion and oregano in the oil, stir in the rice and stock, and boil for 15 mins, stirring occasionally, until the rice is cooked.
- Mix the avocados, herbs, shredded lettuce and lemon juice.
- Stir most of the cheese and tomatoes into the rice, tip into an ovenproof dish, scatter remaining cheese and tomatoes on top with some more oregano and flash under the grill to brown. Spoon onto plates with the salad served on the side.
Nutrition Facts : Calories 681 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.61 milligram of sodium
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