With herbs and zingy dressing, this side is great spooned onto plates or wrapped with barbecue meat.
Ingredients
- 400g (2 cups) white long-grain rice
- 1.125L (4 1/2 cups) Massel chicken style liquid stock
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano leaves
- 4 large tomatoes, peeled, seeded, coarsely chopped
- 4 shallots, trimmed, thinly sliced
- 1/3 cup chopped fresh continental parsley
- 1 tablespoon extra virgin olive oil
Method
- Step 1Combine the rice, stock, tomato paste and oregano in a large saucepan over medium-high heat. Bring to a simmer. Cover and reduce heat to low. Cook for 12 minutes or until tender. Transfer to a large bowl and set aside to cool.
- Step 2Stir in the tomato, shallot, parsley and oil. Season with salt and pepper.
- Vegetarian
Nutrition
1280 kj
Energy
4g
Fat Total
0.5g
Saturated Fat
2.5g
Fibre
9.5g
Protein
57g
Carbs (total)
All nutrition values are per serve
Notes
To peel your tomatoes, cut a cross in the base of each tomato and immerse them in boiling water for 25 seconds, or until the skin loosens. Transfer to a bowl of ice-cold water then peel.
- Author: Gemma Luongo
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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