Oven Baked Brown Rice with Roasted Tomatoes

 I am not a huge pasta fan, or rice fan for that matter. I love Bread! Unfortunately that is not something that i can eat at every meal as a side dish. In searching for clean side dishes to compliment my lean protein, i came across this recipe. I will be making this today  - i hope it tastes as delicious as it looks!

Ingredients

• 8 firm yet ripe plum tomatoes, seeded and coarsely chopped
• 3 Tbsp / 45 ml best-quality olive oil
• 1 yellow onion, chopped
• 2 cups / 480 ml short-grain brown rice
• 1 Tbsp / 15 ml chopped fresh thyme, plus extra for garnish
• 4 1/4 cups / 1 L low-sodium chicken stock, heated
• Sea salt and freshly ground black pepper, to taste

Preparation

1. Preheat oven to 400°F / 200ºC.
2. Line a rimmed baking sheet with aluminum foil.
   
3. Season the tomatoes with salt and spread them out on the prepared baking sheet. Roast until the edges of the skins are browned but not burned, 10 to 12 minutes. Remove from oven and set aside. Reduce oven temperature to 375°F / 190°C.
4. Heat oil in a Dutch oven or large, heavy ovenproof saucepan with a lid. Add the onion and sauté until soft and translucent, about 5 minutes.
5. Add rice and chopped thyme. Season with salt and pepper.
6. Continue to cook, stirring constantly, until the rice is shiny, about 3 minutes.
7. Stir in roast tomatoes and hot stock. Stir lightly, cover pot and bring to a boil.
8. Transfer to oven and continue to cook, covered, until liquid is absorbed – about 40 to 45 minutes.
9. Remove the rice from the oven and fluff with a fork. Transfer to a warmed serving bowl.
10. Garnish with thyme and serve.  

Nutritional Value Per Serving:

Calories: 131
Calories from Fat: 50
Total Fat: 6 g
Saturated Fat: 0.8 g
Total Carbs: 17 g
Fiber: 2 g
Protein: 4 g
Sodium: 368 mg
Cholesterol: 0 mg