Baked Rice With Slow-Roasted Tomatoes and Garlic
Published October 2, 2018
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ¾ pounds cherry tomatoes
12 large garlic cloves
4 large shallots, cut into 1 ¼-inch pieces
1 ¼ cup cilantro stems, cut into 1 ½-inch pieces
3 tablespoons fresh thyme leaves
4 small cinnamon sticks
1 teaspoon fine sea salt, more as needed
Black pepper, as needed
7 tablespoons extra-virgin olive oil
1 ½ cups basmati rice
2 ½ cups boiling water
½ cup cilantro leaves, roughly chopped
Nutritional analysis per serving (4 to 6 servings)
57 grams carbs; 393 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 5 grams fiber; 412 milligrams sodium; 7 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees.
- Step 2
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 3
Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining ½ teaspoon salt and plenty of black pepper.
- Step 4
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 5
Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.
Private Notes
Comments
Made this in my dutch oven - no foil required - and it came out perfectly. Greedy dinner guests insisted on taking the leftovers with them. Rotters.
I made this first as written, but found it boring, too cinnamon-forward, & lacking in flavor. Next time I cut the cinnamon, used 1/2c veg broth instead of water, and added chopped Castelvetrano olives before adding the rice and broth. Finished w/ freshly grated parmesan cheese and a squeeze of lemon juice. The broth, olives, parmesan, and lemon took it to the next level. Both times the rice (Basmati) was cooked perfectly. This recipe is adaptable; use the ingredients you like & make it your own.
I use a corningware dish with a lid. Lay foil over the dish and mash it down with the lid. That usually makes a tight enough seal.
I used jasmine rice because that is what I had. I baked the rice for the same amount of time. My family stuck their noses up initially but guess what? They ate it very speck of it. Even the picky people! I sprinkled some feta on it and served with grilled chicken and a cucumber salad. Amazing!
Shoot. I came home with jasmine rice. Has anyone used that and did you use the same cooking time?
Delicious flavors, colorful (I added olives & spinach at the very end) and so easy! This will be on repeat in our house!