Baked Rice With Slow-Roasted Tomatoes and Garlic
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾pounds cherry tomatoes
- 12large garlic cloves
- 4large shallots, cut into 1¼-inch pieces
- 1¼cup cilantro stems, cut into 1½-inch pieces
- 3tablespoons fresh thyme leaves
- 4small cinnamon sticks
- 1teaspoon fine sea salt, more as needed
- Black pepper, as needed
- 7tablespoons extra-virgin olive oil
- 1½cups basmati rice
- 2½cups boiling water
- ½cup cilantro leaves, roughly chopped
Nutritional analysis per serving (6 servings)
393 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 7 grams protein; 412 milligrams sodium
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 love the new option to scale the recipes up or down. This is one of the best things I've made in awhile. Technically easy is so so delicious.
Curious. Are people rinsing the rice before using? or putting it in dry from the bag? I always rinse first but don't want to mess up the recipe with additional water
Delicious! Made 1/2 recipe but will do full next time. Want to see how it freezes. And want to try fresh curry leaves as suggested by another commenter.