This submit is sponsored by Lundberg Household Farms.
September continues to be for Tomatoes
I at all times 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 time produce till I can’t (as a result of there’s loads of time for candy potatoes).
I do, nevertheless, discover myself trending in direction of meals that might function a packed lunch or a ravishing, 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 accomplice 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 bolstered what I already knew: they’re a superb firm that’s dedicated to preserving the land for future generations all whereas making an exquisite product.
In the event you scroll again by means of 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 complete grain rice has the proper comfortable texture with only a little bit of stickiness, which is important when making grain bowls and pilafs. Plus, realizing Lundberg Household Farms dedication to prime quality rice makes this dish further particular.
Make this a Meal
I stored this mild as a result of I wished to have the ability to transfer in a couple of completely different instructions with it. This tomato pilaf, as is, is a pleasant, simple dinner. The quick grain brown rice helps cling to the tomatoes, the walnuts/herbs deliver the dish collectively, and chickpeas deliver the protein.
I like serving this pilaf with a aspect 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 word)
1 ½ cups cooked chickpeas
¼ cup toasted walnuts
½ cup calmly 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 reduce the tomatoes; place in a bowl.
- Place the walnuts on a slicing board and begin to chop. Add the basil, lemon zest, and grated garlic. Proceed to cut the combination collectively, as when you had been making a gremolata. Place in a bowl, add a pinch of salt, and sufficient olive oil to deliver 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 may like and serve with some recent black pepper.
I used dry-farmed tomatoes that are only a bit greater than a golf-ball. I’d advocate tomatoes which are nonetheless a bit agency too.