SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 250.6
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 349.1 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 5.1 g

View full nutritional breakdown of Oven Baked Brown Rice with Roasted Tomatoes calories by ingredient
Report Inappropriate Recipe

Oven Baked Brown Rice with Roasted Tomatoes

Submitted by: TMAS925

Introduction

Easy to prepare, rich, cramy rice dish. Consistency is similar to classic risotto Easy to prepare, rich, cramy rice dish. Consistency is similar to classic risotto
Number of Servings: 8

Ingredients

    8 firm yet ripe plum tomatoes, seeded and coursely chopped
    3 Tbsp. Olive Oil
    1 Yellow Onion, chopped
    2 Cups short-grain brown rice
    1 Tbsp. chopped fresh thyme, plus extra for garnish
    4 1/2 cups low-sodium chicken stock, heated

Directions

Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil. Season the tomatoes with sald and spread them out on the prepared baking sheet. Roast until the edges of the skins are browned but not burned - 10 to 12 minutes. Remove from oven, set aside. Reduce oven temp to 375F.
Meanwhile, heat oil in Dutch oven or large, heavy ovenproof saucepan with lid. Add the onion and saute untl soft and translucent, about 5 minutes. Add rice and chopped thyme. Season with salt and pepper. Continue to cook, stirring constantly, until the rice is shiny, about 3 minutes. Stir in roasted tomatoes. Pour in the hot stock. Stir lightly, cover and bring to a boil. Transfer to oven and continue to cook, covered until liquid is absorbed - about 40 to 45 minutes. Remove the rice from the oven and fluff witha fork. Transfer to warmed serving bowl. Garnish with thyme sprigs and serve.
Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user TMAS925.






Great Stories from around the Web


Rate This Recipe