Baked Rice With Slow-Roasted Tomatoes and Garlic
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾pounds cherry tomatoes
- 12large garlic cloves
- 4large shallots, cut into 1¼-inch pieces
- 1¼cup cilantro stems, cut into 1½-inch pieces
- 3tablespoons fresh thyme leaves
- 4small cinnamon sticks
- 1teaspoon fine sea salt, more as needed
- Black pepper, as needed
- 7tablespoons extra-virgin olive oil
- 1½cups basmati rice
- 2½cups boiling water
- ½cup cilantro leaves, roughly chopped
Nutritional analysis per serving (6 servings)
393 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 7 grams protein; 412 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees.
- Step 2
In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, ½ 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.
- Step 3
Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining ½ teaspoon salt and plenty of black pepper.
- Step 4
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.
- Step 5
Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.
Private Notes
Comments
Made this in my dutch oven - no foil required - and it came out perfectly. Greedy dinner guests insisted on taking the leftovers with them. Rotters.
Fabulous flavor - a keeper! Next time I will either roast the vegetables at 325 or check for doneness after 50 minutes, as some of the tomatoes burned and stuck to the bottom of the dish after 55 minutes at 350, even with 7 tblsp oil.
I use a corningware dish with a lid. Lay foil over the dish and mash it down with the lid. That usually makes a tight enough seal.
I heeded the advice of Downeast Mainer: used only the tiniest sliver of a cinnamon stick and found that to be plenty; subbed in a cup of chicken stock; used thyme sprigs instead of cilantro stalks and mint leaves instead of cilantro leaves. Added green olives, lemon juice and parmesan as D.M. did. Absolutely delicious.
Loved, Loved this recipe! It might seem like a lot of work for a side dish, but it’s worth the effort. Served with scallops poached in a corn sauce.
Can this be made ahead of time nd reheated?