INGREDIENTS:

8 Firm yet ripe plum tomatoes, seeded and coarsely chopped

3 Tbsp olive oil, best quality

1 yellow onion, chopped

2 cups short-grain brown rice

1 Tbsp chopped fresh thyme, plus extra for garnish

4 ½ cups low-sodium chicken stock

Sea salt & freshly ground pepper to taste



INSTRUCTIONS:

Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. 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 (10-12 minutes). Remove from oven and set aside. Reduce oven Temperature to 375 degrees F. Meanwhile, heat oil in Dutch oven or large, heavy ovenproof saucepan with lid. Add the onion and sauté until soft and translucent, about 5 minutes. Add rice and chopped thyme. Season with salt and pepper. Continue to cook, stirring constantly, until the rice is shiny, about 3 minutes. Stir in roasted tomatoes. Pour in the hot stock. Stir lightly, cover and bring to a boil. Transfer to oven and continue to cook, covered, until liquid is absorbed-about 40-45 minutes. Remove rice from the oven and fluff with a fork. Transfer to warmed serving bowl. Garnish with thyme sprigs and serve.



Makes 8 Servings

Nutritional information per serving:

 

245 calories; 4g protein; 7 g fat; 44g carbohydrate