Oven-Baked Brown Rice with Roasted Tomatoes

Details

This delicious rice dish combines the flavors of roasted tomatoes and thyme for a superb taste. Try this scrumptious side with Parchment-Baked Chicken with Arugula, Sage and Rosemary.

Ingredients

• 8 firm yet ripe plum tomatoes, seeded and coarsely chopped
• 3 Tbsp / 45 ml extra virgin olive oil
• 1 yellow onion, chopped
• 2 cups / 480 ml short-grain brown rice
• 1 Tbsp / 15 ml chopped fresh thyme, plus extra for garnish
• 4¼ cups / 1 L low-sodium chicken stock, heated
• Sea salt and freshly ground black pepper, to taste

Preparation

1. Preheat oven to 400°F / 200ºC.
2. Line a rimmed baking sheet with aluminum foil.
   
3. Season the tomatoes with salt 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 and set aside. Reduce oven temperature to 375°F / 190°C.
4. Heat oil in a Dutch oven or large, heavy ovenproof saucepan with a lid. Add the onion and sauté until soft and translucent, about 5 minutes.
5. Add rice and chopped thyme. Season with salt and pepper.
6. Continue to cook, stirring constantly, until the rice is shiny, about 3 minutes.
7. Stir in roast tomatoes and hot stock. Stir lightly, cover pot and bring to a boil.
8. Transfer to oven and continue to cook, covered, until liquid is absorbed – about 40 to 45 minutes.
9. Remove the rice from the oven and fluff with a fork. Transfer to a warmed serving bowl.
10. Garnish with thyme and serve.