This submit 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 time 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 a gorgeous, easy dinner. Plus, I used to be capable of choose 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 superb firm that’s dedicated to preserving the land for future generations all whereas making a beautiful product.
In case you scroll again via all of the recipes on the positioning 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 right comfortable texture with only a little bit of stickiness, which is crucial when making grain bowls and pilafs. Plus, understanding Lundberg Household Farms dedication to prime quality rice makes this dish further particular.
Make this a Meal
I stored this gentle as a result of I wished to have the ability to transfer in a number of totally different instructions with it. This tomato pilaf, as is, is a pleasant, straightforward dinner. The quick grain brown rice helps cling to the tomatoes, the walnuts/herbs deliver the dish collectively, and chickpeas deliver the protein.
I really like serving this pilaf with a facet of roasted greens (relying on the time of the season it might be inexperienced beans or it might be roasted candy potatoes). And, I’m often serving this with an enormous 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. Carry 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 lower the tomatoes; place in a bowl.
- Place the walnuts on a chopping 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 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 contemporary 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.