Baked Rice with Slow Roasted Tomatoes
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Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
33
High
Nutrition per serving
Calories532.3 kcal (27%)
Total Fat26 g (37%)
Carbs69.2 g (27%)
Sugars8 g (9%)
Protein7.8 g (16%)
Sodium507.3 mg (25%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1.75 poundscherry tomatoes
12garlic cloves
large
4shallots
large, cut into 1 1/4-inch pieces
1 ¼ cupcilantro stems
cut into 1 1/2-inch pieces
3 tablespoonsfresh thyme leaves
4cinnamon sticks
small
1 teaspoonfine sea salt
more as needed
black pepper
as needed
7 tablespoonsextra-virgin olive oil
1 ½ cupsbasmati rice
2 ½ cupswater
boiling
½ cupcilantro leaves
roughly chopped
Instructions
Step 1
Heat oven to 350 degrees.
Step 2
Step 2
Step 3
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 4
Step 3
Step 5
Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining ½ teaspoon salt and plenty of black pepper.
Step 6
Step 4
Step 7
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 8
Step 5
Step 9
Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.
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