Steamed Brown Rice With Tomato And Garlic Recipes

TOMATO GARLIC RICE

Steps:

• Rinse the rice thoroughly till the water runs dry. Rinse at least 4-5 times. Keep drained. (No soaking required).
• Grind the garlic to a smooth paste, without adding water. (The more garlic, the better the rice tastes, I often add more than half a cup).
• Grind the tomatoes to a fresh puree as well, without water. Set aside the garlic paste and pureed fresh tomatoes.
• Heat oil in a pot for cooking the rice. Add the garlic and on a medium flame, stir well and saute, till translucent and fragrant. Careful that it doesn't go brown in color.
• Add the green chillies.
• Now, add the tomato puree and cook on a medium flame patiently for 10 minutes, with occasional stirring, till the oil begins to separate and the sauce thickens.
• Add the chicken bouillon cubes and mash through the mix, if using.
• Add the tomato paste and stir through till you get a nice deep red color, and the sauce thickens further.
• Now add the chopped coriander and garam masala. Stir well.
• Add the drained rice and fry for 1 minute in the sauce. Not too long or the grains tend to break.
• Add 5 1/2 cups (1 up +240 mls) of water and bring to a boil. Add salt as needed. Use only 1 tsp if you have already added the chicken stock cubes.
• As soon as the water has come to a boil, stir once, taste and add some more garam masala if desired. Cover with a tight lid and reduce heat.
• Simmer for about 7 minutes, till all the water is absorbed. Stir once or twice in between but try not to stir during the last 3 minutes of cooking to get perfect rice.
• As soon as all water is absorbed, fluff up the rice from the bottom of the pot, tossing gently a couple of times (To allow trapped steam to escape. Don't toss the hot rice too much or you risk mashing up the texture.
• Allow to cool off in an airy area.
• I like to serve this with chilli chicken/ chilli fish/ chilli veg and raita.

BROWN RICE WITH GARLIC AND SUN-DRIED TOMATOES

Steps:

• Combine rice, bell pepper, garlic, sun-dried tomatoes, basil, artichoke hearts, and pine nuts in a large bowl; mix well.
• Drizzle with oil and vinegar; toss gently to blend.
• Season with salt and pepper if desired.
• Arrange greens on a large platter. Top with rice mixture, cheese, and olives (if desired).

STEAMED LONG GRAIN RICE WITH TOMATO AND GARLIC

Steps:

• In a pot with a tight-fitting lid combine all ingredients.
• Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
• When rice boils, cover pot and reduce heat to low.
• Cook for 15 minutes (do NOT uncover or stir).
• Remove from heat and let sit with lid on for 10 minutes.
• Microwave Directions: In a casserole dish with a lid combine all ingredients. Microwave, covered, for 5 minutes on HIGH. Microwave for 10 minutes at 50% power. Let sit with lid on for 10 minutes.

BROWN RICE, TOMATOES AND BASIL

Steps:

• Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
• Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

STEAMED BROWN RICE WITH TOMATO AND GARLIC

Steps:

• In a pot with a tight-fitting lid combine all ingredients.
• Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
• When rice boils, cover pot and reduce heat to low.
• Cook for 45 minutes (do NOT uncover or stir).
• Remove from heat and let sit with lid on for 10 minutes.
• Microwave Directions: In a casserole dish with a lid combine all ingredients. Microwave, covered, for 5 minutes on HIGH. Microwave for 30 minutes at 50% power. Let sit with lid on for 10 minutes.

BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC

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.

STEAMED BROWN RICE

Steps:

• Heat oil in a large pot over medium-high heat.
• Add rice and stir until it begins to crackle, about two minutes.
• Add water and seasonings.
• Cover pot, bring to a boil and reduce heat to a low simmer.
• Cook for 45-55 minutes until rice is fluffy and has absorbed all the water.
• Remove from heat, transfer to a serving dish, and serve at once.

SPANISH BROWN RICE

Steps:

• Combine rice and garlic in a saucepan. Stir in water, salsa, and diced tomatoes. Bring to a boil.
• Stir rice mixture and reduce heat to low. Simmer, covered, for 50 minutes. Turn off heat and allow rice to sit, covered, for an additional 5 to 10 minutes. Stir rice before serving.