This publish is sponsored by Lundberg Household Farms.
September continues to be for Tomatoes
I all the time discover it humorous that in September, discuss turns to fall and all of the produce that comes with it. I too am prepared for cooler climate however I’m not prepared to surrender tomatoes. I’ll nonetheless fortunately be cooking up a storm of summer season produce till I can’t (as a result of there’s loads of time for candy potatoes).
I do, nonetheless, discover myself trending in direction of meals that might function a packed lunch or an exquisite, easy dinner. Plus, I used to be capable of decide up dry-farmed native tomatoes for this recipe, taking the flavour excessive.
Lundberg Household Farms
I’m excited to companion with Lundberg Household Farms for this recipe. A pair years in the past I had the chance to go to a rice harvest with Lundberg and it strengthened what I already knew: they’re a very good firm that’s dedicated to preserving the land for future generations all whereas making a beautiful product.
In the event you scroll again by all of the recipes on the location with rice, you’ll discover I’m a bit obsessive about Lundberg Household Farms Natural Brief Grain Brown Rice. This entire grain rice has the proper smooth texture with only a little bit of stickiness, which is important when making grain bowls and pilafs. Plus, figuring out Lundberg Household Farms dedication to top quality rice makes this dish further particular.
Make this a Meal
I saved this mild as a result of I needed to have the ability to transfer in a number of completely different instructions with it. This tomato pilaf, as is, is a pleasant, simple dinner. The brief grain brown rice helps cling to the tomatoes, the walnuts/herbs carry the dish collectively, and chickpeas carry the protein.
I like serving this pilaf with a facet of roasted greens (relying on the time of the season it could possibly be inexperienced beans or it could possibly be roasted candy potatoes). And, I’m normally serving this with a giant salad.
½ cup Lundberg Household Farms Natural Brown Rice, raw
1 ½ kilos smaller slicing tomatoes (see observe)
1 ½ cups cooked chickpeas
¼ cup toasted walnuts
½ cup evenly packed basil
Zest from half a lemon
1 clove garlic, grated
2 to three tablespoons olive oil
1 ounce Buratta or feta
- Mix the brown rice with 1 cup of water in a small pot. Deliver to a boil, cut back to a simmer, and canopy till the rice has absorbed the water and is tender; about 45 minutes.
- Whereas the rice is cooking, core and minimize the tomatoes; place in a bowl.
- Place the walnuts on a reducing board and begin to chop. Add the basil, lemon zest, and grated garlic. Proceed to cut the combination collectively, as in the event you have been making a gremolata. Place in a bowl, add a pinch of salt, and sufficient olive oil to carry the combination collectively.
- As soon as the rice is completed, switch it to the bowl with the tomatoes together with the walnut-basil combination and chickpeas. Add any cheese you would possibly like and serve with some contemporary black pepper.
I used dry-farmed tomatoes that are only a bit larger than a golf-ball. I’d suggest tomatoes which are nonetheless a bit agency too.