Rice doesn't have to be boring. For this side dish, I drew on some Mediterranean vibes.
Growing up in a Chinese household, steamed white rice was a staple in my diet. Friends used to ask how I did it, as they found it boring on repeat. To be honest, I never did find it boring, because it was basically a palette cleanser / filler for all the amazing dishes my mum would make. But that's not to say that I don't think rice can be zhuzhed up - especially when it's accompanying something that doesn't carry as much flavour, or is the main part of your dish.
Tonight on the side of my breaded cod fillets, I made a tomato rice - somewhat Mediterranean-y stylee. This was a flavoursome alternative to your standard side of chips.
This rice is simple to make and you can host a whole load of other veggies with it. Try some chopped fine beans, peas or sweetcorn, maybe some dice carrot - the choices are all yours.
Alternatively, you could even add some chopped halloumi and have it as a light lunch!
Ingredients:
Serves | 2
120g rice (basmati, long grain, whatever you fancy)
1tbsp tomato paste
50g baby plum tomatoes - roughly chopped
15g celery - chopped
15g bell pepper - sliced
15g onion - finely chopped
1 garlic clove - minced
1tsp Italian herb mix (or a mix of marjoram, thyme, basil, oregano)
1tbsp olive oil (or use a cooking spray)
Method:
Boil water in a saucepan, and cook the rice as per their instructions. Drain and set aside when done.
Meanwhile, heat a large frying pan with the olive oil.
Sauté the onions on a medium heat for 5minutes, stirring continuously to prevent it browning too quickly.
Add the tomato paste, garlic, tomatoes, celery, bell pepper and herbs. Stir the ingredients well to combine and cook for a further 5minutes.
Add the drained rice into the pan and mix well to combine.
Bon appetit!
Коментарі