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Title: Rice with Tomatoes
Categories: Jewish Italian Rice Vegetable
Yield: 6 Servings
| 1 1/2 | c | Rice, short grained; Arborio would be excellent |
| 6 | Tomatoes; large, ripe, peeled | |
| 1 | Garlic clove; finely chopped | |
| 1 | tb | -Salt |
| 1/2 | ts | Black pepper |
| 1 | ts | Oregano, dried |
| 1 | tb | Basil leaves;fresh,chopped OR- |
| 1 | ts | -Basil, dried |
| 1 | tb | Italian parsley;fresh chopped |
| 1/2 | c | Olive oil |
Riso E Pomodori "This one of my family's favorite rice dishes. It's simple to prepare and goes well with any kind of meal, and is good both hot and cold. The recipe is intended for summer, when tomatoes are ripe and cheap and all the herbs are fresh. But in winter, you can use dried herbs and canned tomatoes and still have a very flavorful dish."
Place rice in an oven-proof baking dish large enough to contain the rice and the tomatoes. Cut peeled tomatoes in half and squeeze the juice and seeds onto the rice. Cut up the squeezed halves and place in a bowl. Season rice and tomatoes, separately, sharing the seasoning ingredients, including the oil. Mix each well. Spread tomatoes on top of rice and place in 375F oven for 45 minutes. SERVES: 6
Source:_Classic Cuisine of the Italian Jews_ posted by Anne MacLellan
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