Masala Brown Rice with Tomatoes

Created 18 Feb 2015 21:23, Updated 18 Feb 2015 21:25

Indian Masala Brown Rice with Tomatoes

from Big Vegan by Robin Asbell

INGREDIENTS
1 tsp canola oil
1 tsp brown mustard seeds
1 tsp cumin seeds
2 c cherry tomatoes, halved (I used a 28 oz can of chopped tomatoes, undrained)
1 c chopped onion
2 T minced fresh turmeric or 1/2 tsp ground turmeric
1 T minced peeled fresh ginger
1/2 tsp chili powder
1/2 tsp garam masala
1/2 tsp salt
1 c long grain brown rice
chopped peanuts or toasted coconut, for garnish (optional)

METHOD
1. In a 4 quart saucepan with a lid, heat the oil over high heat. Add the mustard and cumin seeds and cook until the mustard seeds start to pop.
2. Add the tomatoes, onions, turmeric, and ginger, and saute, lowering the heat to medium. Cook until the onions are soft and the tomatoes are bursting.
3. Add the chili powder, garam masala, and salt, and stir. Then add the rice and 2 c water.
4. Bring to a boil, cover, reduce the heat to low, and cook for 45-50 minutes, or until all the water is absorbed and the rice is tender.
5. Let the pan stand off the heat, covered, for 5-10 minutes to finish steaming. Serve garnished with peanuts.

I used a whole can of chopped tomatoes, which led to rice with a lot of tomatoes! But I would reduce the water to half a cup. I also suspect this would be good with the addition of some sort of chopped, dried fruit added near the end, for a dash of sweetness.

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