Greek Tomato Rice Recipes

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GREEK TOMATO RICE (NTOMATORIZO) VEGAN, GLUTEN & DAIRY-FREE



Greek Tomato Rice (Ntomatorizo) Vegan, Gluten & Dairy-Free image

Greek tomato rice is a scrumptious side dish baked in the oven that can easily be turned into a quick & easy main meal. Simply toss your favorite ingredient in it and bake it all together.

Provided by [email protected]

Categories     Side Dish

Time 30m

Number Of Ingredients 11

olive oil
1 small onion (minced)
2 garlic cloves (minced)
5-6 pieces of allspice
5-6 pieces of cloves
2 small bay leaves
2 loaded tablespoons double-concentrated tomato paste
1 small ripe tomato (grated)
1/2 teaspoon sugar
1200 ml water or vegetable stock
300 grams / 10.6 oz long-grain parboiled rice

Steps:

  • Preheat oven to 200°C / 392°F.
  • In a medium-sized cooking pot heat a good splash of olive oil.
  • Add onion and garlic and cook until softened.
  • Stir in the spices, tomato paste, and grated tomato.
  • Cook for 1-2 minutes while stirring constantly.
  • Pour in the water or vegetable stock and add the sugar. Season with salt and pepper. Cook for 5 minutes more. Then turn off the heat.
  • In a baking dish, about 33x22cm/13x9-inch add the rice and pour the tomato sauce on top.
  • Bake for about 30 minutes or until the rice is cooked and absorbs all the water. Stir rice every now and then. NOTE: As the temperature for each stove may differ, it may need 5 minutes more or less baking. For this same reason taste the rice and add a little bit more water if needed.

Nutrition Facts : ServingSize 1 serving, Calories 346 kcal, Carbohydrate 64 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 19 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 7 g

GREEK TOMATO RICE



Greek Tomato Rice image

A very tasty Greek tomato rice recipe!

Provided by vpecchia

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
½ small onion, diced
2 cloves garlic
1 cup long grain rice
1 ½ cups chicken broth
½ cup tomato sauce
2 tablespoons chopped fresh parsley
½ teaspoon salt
fresh ground black pepper

Steps:

  • Heat oil in a saucepan over medium heat and cook onion and garlic until soft and translucent, about 3 minutes. Add rice; cook and stir until lightly toasted for 2 minutes. Add chicken broth, tomato sauce, parsley, salt, and pepper; bring to a boil.
  • Cover and reduce heat to low. Cook until all the liquid is absorbed and rice is done, about 20 minutes.

Nutrition Facts : Calories 166.5 calories, Carbohydrate 27.1 g, Cholesterol 1.5 mg, Fat 4.9 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 594.5 mg, Sugar 1.4 g

TOMATO RICE



Tomato Rice image

This tomato rice recipe (Ntomatorizo) is a simple, flavorful side dish made up of just 7 ingredients and ready in under 30 minutes! This Greek rice is light, hearty, and perfect for serving alongside gyros, souvlaki, and other summery dishes as a naturally gluten-free, vegan side!

Provided by Michaela Vais

Categories     Side

Time 30m

Number Of Ingredients 8

8.8 oz long-grain rice (e.g. basmati or jasmine rice)
1 1/2 tbsp olive oil
1 small-medium onion (diced)
3 cloves of garlic
3 tbsp tomato paste
3 tsp gyro seasoning ((see notes))
1 1/4 cup passata
1 tsp vegetable stock powder (or use salt & pepper to taste)

Steps:

  • You can watch the video in the post for visual instructions.Cook the rice as per the package instructions and then set it aside.
  • Heat the oil in a skillet over medium heat and add the diced onion. Sauté for about 4 minutes, then add the garlic, tomato paste, and gyro seasoning. Mix and cook for a further minute.
  • Now add the passata and vegetable stock powder, stir, and leave to simmer for about 5-8 minutes, then turn off the heat.
  • Finally, add the cooked rice and stir to combine.You can serve the rice from a large serving dish or transfer each serving to a small bowl or ramekin, press lightly to make sure it's 'compact', then invert the bowl to serving a rice 'mound'. Enjoy!

Nutrition Facts : Calories 315 kcal, Carbohydrate 60 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

GREEK RICE SALAD



Greek Rice Salad image

Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.

Provided by Audrey Noland

Categories     Salad     Vegetable Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 15

1 cup uncooked long grain brown rice
2 ½ cups water
1 avocado - peeled, pitted, and diced
¼ cup lemon juice
2 vine-ripened tomatoes, diced
1 ½ cups diced English cucumbers
⅓ cup diced red onion
½ cup crumbled feta cheese
¼ cup sliced Kalamata olives
¼ cup chopped fresh mint
3 tablespoons olive oil
1 teaspoon lemon zest
½ teaspoon minced garlic
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
  • Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 24.6 g, Cholesterol 8.3 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 304.2 mg, Sugar 2.7 g

GREEK STUFFED TOMATOES



Greek Stuffed Tomatoes image

Stuffed tomatoes are ubiquitous in Greece. They're filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the rice. I'm giving you the choice of bulgur or rice. If you can't tolerate gluten, use the rice; if you can and prefer a whole grain, use the bulgur.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h

Yield Serves six

Number Of Ingredients 9

6 large, firm tomatoes
1 small zucchini, shredded
Salt
3 tablespoons olive oil
1 to 2 garlic cloves to taste, minced
1/4 cup finely chopped fresh mint
2 tablespoons chopped fresh dill or parsley
1/2 cup rice or coarse bulgur
Freshly ground pepper

Steps:

  • Prepare the tomatoes. With a sharp paring knife, cut out the tops of the tomatoes as you would a jack-o'-lantern, leaving them intact so that you can replace them when you bake the tomatoes. Cut away the woody core, and reserve the tops. Using a small spoon, preferably a grapefruit spoon, scoop out the insides of the tomatoes. Place a strainer over a bowl, and rub the seed pods against the strainer. Discard the seeds. Finely chop the pulp. Add to the bowl with the juice. Salt the tomato shells, place them upside down on a rack set on a baking sheet, and let drain while you prepare the remaining ingredients.
  • Toss the shredded zucchini with a generous amount of salt, and let drain in a colander for 10 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to the bowl with the tomato pulp. Add the garlic, mint, parsley or dill, and rice or bulgur. Season generously with salt and pepper. Stir in 2 tablespoons of the olive oil and let sit for 30 minutes.
  • Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Fill the tomatoes almost to the top with the stuffing, and replace the caps. Place in the oiled baking dish. Drizzle on the remaining oil. Place in the oven, and bake 45 minutes to an hour until the tomatoes are almost collapsing. Remove from the heat, and allow to cool to room temperature or serve hot.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 389 milligrams, Sugar 4 grams

GREEK RICE



Greek Rice image

My husband is of Greek decent, so I'm always interested in Greek recipes. This dish goes together easily and cooks quickly, plus it costs less than packages rice mixes.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup uncooked long grain rice
1 cup plus 2 tablespoons water
1-1/2 teaspoons butter
1 teaspoon chicken bouillon granules
1 teaspoon minced fresh mint or 1/4 teaspoon dried mint
1 teaspoon lemon juice
1/8 teaspoon garlic powder

Steps:

  • In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.

Nutrition Facts :

GREEK TOMATO SAUCE



Greek Tomato Sauce image

Make and share this Greek Tomato Sauce recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 1h

Yield 6 cups

Number Of Ingredients 12

3 tablespoons olive oil
1 onion, chopped fine
1 garlic clove, chopped fine
4 1/2 cups chopped tomatoes
2 tablespoons chopped fresh parsley
2 teaspoons oregano
1 cup dry red wine
8 ounces tomato sauce
1/4 teaspoon ground cinnamon
1 pinch ground allspice
fresh ground black pepper, to taste
salt, to taste

Steps:

  • Heat a large non-stick frying pan and add the olive oil.
  • Sauté the onion and garlic until clear.
  • Add the tomatoes, parsley and oregano.
  • Simmer, covered, until the tomatoes are very tender, about 25 minutes.
  • Add the remaining ingredients and cook an additional 20 minutes.
  • The sauce will keep in the refrigerator for several days.

Nutrition Facts : Calories 135.6, Fat 7.1, SaturatedFat 1, Sodium 209.7, Carbohydrate 10.5, Fiber 2.7, Sugar 6.2, Protein 2

GREEK RICE WITH CABBAGE AND TOMATOES - LAHANORIZO



Greek Rice With Cabbage and Tomatoes - Lahanorizo image

Make and share this Greek Rice With Cabbage and Tomatoes - Lahanorizo recipe from Food.com.

Provided by Pesto lover

Categories     White Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 medium cabbage, finely chopped
3 tablespoons olive oil
1 medium white onion, finely chopped
3 tablespoons parsley, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup long grain rice
2 large tomatoes, finely chopped
1 1/4 cups water

Steps:

  • Over low heat in a large skillet, sauté onion until just translucent.
  • Increase heat to medium and add cabbage. Continue cooking until wilted.
  • Add tomatoes and water.
  • When in comes to a boil, add rice, parsley, salt and pepper.
  • Reduce heat to simmer, cover and cook until very little liquid remains and rice is tender.
  • Serve.

Nutrition Facts : Calories 151, Fat 5.4, SaturatedFat 0.8, Sodium 316.9, Carbohydrate 23.7, Fiber 3.9, Sugar 5.5, Protein 3.3

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