Name: Baked Rice with Cherry Tomatoes
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4-6
Cuisine: Mediterranean
Ingredients: 2+ tbsp Harissa Infused Olive Oil; 2+ tbsp Alfoos Mango White Balsamic; 1 lb whole cherry tomatoes; 4 large shallots, peeled and halved; 12 cloves garlic, whole; Basil stems, a handful; 1 1/2 cups basmati rice; 2 1/2 cups boiling water; Salt & pepper, to taste; Olive oil, for drizzling

Baked Rice with Cherry Tomatoes

Marnie Christoffersen

Servings

4-6

Prep Time

15 minutes

Cook Time

80 minutes

Cuisine

Mediterranean

Ingredients

2+ tbsp Harissa Infused Olive Oil
2+ tbsp Alfoos Mango White Balsamic
1 lb whole cherry tomatoes
4 large shallots, peeled and halved
12 cloves garlic, whole
Basil stems, a handful
1 1/2 cups basmati rice
2 1/2 cups boiling water
Salt & pepper, to taste
Olive oil, for drizzling

Directions

Preheat the oven to 350°F (175°C). Drizzle olive oil and the balsamic in the bottom of an 8 x 13-inch baking dish. Arrange the cherry tomatoes, shallots, garlic cloves, and basil stems in the dish. Season with salt and drizzle with additional olive oil.
Bake uncovered for 45-55 minutes until the tomatoes and shallots are soft and starting to brown. Remove from the oven and increase the temperature to 425°F (220°C).
Sprinkle the rice evenly over the roasted vegetables. Season with salt and pepper, then pour the boiling water over the rice.
Cover the dish tightly with foil and bake for 25 minutes at 425°F.
Let rest for 10 minutes, keeping the foil on to allow the rice to finish steaming.
Carefully remove the foil and garnish with fresh cilantro or basil before serving.

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