Tuesday, May 12, 2009


Cilantro tomato rice (recipe in the comments)
Grape tomatoes, carrots, celery, and yellow squash with sesame dip

Hot tea
This is from one of our favorite cookbooks that we don't use enough. We love every recipe that we make from it, but somehow they don't rise to the top of our heads very often. We always say we'll remedy this, but somehow we don't. Anyway, we'll try again. This is an unusual dish and may have been our first experience with brown rice. The nutty flavor of the rice really adds something here and would be enjoyed by even your most vigorous whole grain detractors :) I also think this would be very good with frozen microwaved brown rice (Trader Joe's brand or Birds eye), making this a very fast prep dinner. Otherwise, enjoy the time that cooking brown rice gives you to do other things :)

Prep Notes
Difficulty: Easy, but a bit long
Chopping: Tomato, cilantro, garlic, celery, squash
Time: 20 minutes, plus 50 of which is simmering
Make ahead: This is best with hot rice, but it re-heats reasonably for lunch the next day.

J: "A true favorite."
M: "A nice hint of summer..."

1 comment:

J said...

Cilantro Tomato Rice – Meals That Heal
Serves 3

1 cup short grain brown rice
2 cups water
½ t salt, divided
1 lb fresh tomatoes, coarsely chopped
⅔ cup chopped cilantro
1 T extra virgin olive oil
1 T lime juice
1 clove garlic, minced
1 t ground cumin
¼ t pepper
1 can chickpeas, rinsed and drained
¼ cup sliced or slivered almonds, toasted

Place rice, water, and ¼ t of the salt in a small saucepan. Bring to a boil. Cover, turn heat down, and simmer rice for 50 minutes (or a bit less) until rice is tender and liquid is absorbed.

Meanwhile, in a medium bowl, combine tomatoes, cilantro, oil, lime juice, garlic, cumin, pepper, and remaining ¼ t salt. Cover and let stand at room temperature. Stir in rice and chickpeas. Top with almonds and serve.