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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"The fool doth think he is wise, but the wise man knows himself to be a fool." -William Shakespeare, As You Like It

The refrigerator light goes on...

The thing I like about this recipe is that it is just tossing stuff in pans. There's not a lot of work other than slicing the shallots and olives, which takes all of about 5 minutes. The outcome seems like you have put a lot more work into it than you have. The result is sweet, savory, salty, and tart all in one side dish.

 

 

Roasted Tomato Shallot Rice



Servings = 2 | Serving size =1 1/4 cup cooked rice with vegetables

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers.

2 1/4 cups water
1/4 tsp salt
1/2 cup long grain brown rice
12 grape tomatoes (or 8 cherry tomatoes)
1 tsp olive oil
1 large shallot (thinly sliced)
2 tsp capers
6 large black olives (thinly sliced lengthwise)

Tomato Shallot Rice recipe from Dr. Gourmet
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before adding the other ingredients.

While the rice is cooking, place a small skillet in the oven and preheat to 325F.

Add the tomatoes and oil when the oven is hot.

Roast for about 5 minutes and remove the pan from the oven. Toss the tomatoes well and add the sliced shallot.

Return the pan to the oven and roast for another 10 minutes. Toss occasionally.

Add the capers, toss the contents of the pan, and roast for another 5 minutes. Remove the pan from the oven, and when the rice is done, add the tomato/shallot/caper mixture and the olives to the rice and fold gently until just blended.

Serve.

Nutrition Facts

Serving size = 1 1/4 cup cooked rice with vegetables

Servings = 2

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Amount Per Serving

Calories 206 Calories from Fat 26
  % Daily Value
Total Fat 2g 5%
    Saturated Fat <1g 1%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 352mg 16%
Total Carbohydrates 42g 13%
    Dietary Fiber 3g 10%
    Sugars 2g  
Protein 5g  
Vitamin A 14% Vitamin C 17%
Calcium 1% Iron 8%
Vitamin K 7 mcg Potassium 299 mg
Magnesium 77 mg