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 CAPRESE SALAD
Steps:
- Preheat the oven to 275 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
- Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
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 SALAD
My mom makes this for picnics and it usually is a hit! I love the different flavors in this recipe! If you like more spice, add essence or cayenne pepper or even minced jalapeno!
Provided by Christine Bettiga
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Bring water to a boil, stir in rice and 1/2 tsp salt.
- Reduce heat to low, cover and cook 20 minutes or until all liquid is absorbed.
- Remove from heat and let stand, covered 5 minutes.
- While rice is cooking, combine remaining 1/2 tsp. salt, lemon juice, cumin, garlic and olive oil.
- Stir into hot cooked rice.
- Chill for 30 minutes.
- Add remaining ingredients and chill several hours before serving.
GARDEN TOMATO SALAD
For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. -Shannon Arthur, Upper Arlington, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine tomatoes, onion and cucumber. In a small bowl, whisk dressing ingredients until blended. Drizzle over salad; gently toss to coat. Serve immediately.
Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA
In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h25m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
- Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.
BAKED CHEDDAR AND TOMATO RICE
Make and share this Baked Cheddar and Tomato Rice recipe from Food.com.
Provided by Patchwork Dragon
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 180c/160c fan/gas 4.
- Heat oil in a large flameproof casserole and cook onion and red pepper for about 5 mins until golden and softened.
- ~Add garlic and cook another minute.
- Stir in the rice and when fully coated with oil add the stock and tomatoes.
- Season.
- Bring to the boil and simmer for 5 minutes until almost all liquid has been absorbed.
- Scatter the cheese over, cover and bake in oven for about 30 minutes till rice is tender.
- Stand for 5 minutes before serving.
- For Vegetarian use the 1 liter vegetable stock not the Chicken stock.
Nutrition Facts : Calories 557.6, Fat 18.9, SaturatedFat 7.2, Cholesterol 33.9, Sodium 527.2, Carbohydrate 76, Fiber 2.8, Sugar 8.1, Protein 19.1
More about "roasted tomato cheddar rice with garden salad food"
THIS 6-INGREDIENT RICE DISH IS OUR NEW FAVORITE WAY TO …
From foodnetwork.com
Estimated Reading Time 2 mins
CHEDDAR ROASTED TOMATOES - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
EASY TOSSED GARDEN SALAD RECIPE - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
THE GARDEN SALAD | RECIPETIN EATS
From recipetineats.com
INDIANISH TOMATO RICE WITH CRISPY CHEDDAR | KITCHN
From thekitchn.com
ROASTED TOMATO RICE WITH CUMIN AND OREGANO - PATI JINICH
From patijinich.com
5/5 (5)Servings 6-8Cuisine MexicanCategory Side Dish
15 BEST TOMATO SALAD RECIPES
From allrecipes.com
CLASSIC BROCCOLI CHEESE SALAD WITH BACON - SALADS FOR LUNCH
From salads4lunch.com
35 HEALTHY TOMATO RECIPES TO ENJOY ALL SUMMER LONG - TASTE OF …
From tasteofhome.com
FOOD ALLERGEN SENSITIVITIES MENU AND GLUTEN-FREE …
From bjsrestaurants.scene7.com
ROASTED TOMATOES RECIPE - HOW TO MAKE ROASTED TOMATOES
From delish.com
KIDS' RICE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROASTED TOMATO & CHEDDAR RICE WITH GARDEN SALAD
From pinterest.co.uk
GRILLED CORN & TOMATO RICE SALAD | LUNDBERG FAMILY FARMS
From info.lundberg.com
TOMATO SALAD | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
9 WAYS TO USE ROASTED TOMATOES - FOOD & WINE
From foodandwine.com
LOADED POTATO SALAD RECIPE
From southernliving.com
[HEINZ TOMATO SAUCE] CRISPY CORN BAKED - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHERRY TOMATO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love