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The recipe Tomato Rice I show you in this post. A basmati rice with vegetables is usually a light and delicious side dish and becomes the main thing on your plate here.
Especially in summer such a rice with vegetables and tomatoes tastes especially delicious. You probably know the rice from your last visit to the Greek restaurant. A similar rice is often served as a side dish with roasted or grilled meat.
I would like to tempt you here to cook a fine, noble rice dish with tomatoes, crispy basil, basil pesto, a balsamic vinegar reduction and caramelized tomatoes.
The preparation of the rice plus supplements goes quickly by hand and will give you pleasure at the stove. I wish you good luck and a good appetite!
Inhalt
1. Shopping List for a tasty Tomato Rice
For your rice with tomatoes you need the following ingredients…
- basmati rice
- gourgette
- spring onions
- chunky canned tomatoes
- fresh garlic
- salt, pepper, sugar
- butter
- oil
- fresh thyme, marjoram
The exact quantities of the ingredients can be found below.
Ingredients for the rice with tomatoes.
2. Prepare Tomato Rice at a Glance
You can prepare a fine Italian rice with chunky tomatoes and vegetables in a pot:
- Fry spring onions in butter with uncooked Basmati rice until translucent.
- Add a can of chunky tomatoes.
- Add vegetable broth to the rice and season to taste.
- Cook the rice without lid until firm to the bite over a low heat.
- The liquid evaporates almost completely, resulting in a creamy rice.
- Fry the courgettes diced in the pan and after cooking add to the rice or arrange separately.
- Fry the basil leaves in oil in the pan and place on top of the rice.
- Garnish with fresh herbs.
I will describe the preparation step by step below. This rice tastes good as a side dish with fish and meat…
3. Supplements to Rice with Tomatoes
Rice with tomatoes as a complete dish… in the introduction I promised you an exciting dish. Here are my tips for rice as a vegetarian main course:
3.1 Basil Pesto
For my fine pesto with basil I used these ingredients:
- fresh basil
- pine nuts
- parmesan cheese
- olive oil
- salt, pepper
Here you need a pan for roasting the pine nuts, a grater for the parmesan and a blender.
3.2 Balsamico Glace
The fine Balsamico glace is a reduction of balsamic vinegar. I boil the balsamic vinegar in a small pot and season with pepper.
Balsamic vinegar cooked in a pot. This balsamic vinegar sauce is called balsamic vinegar glace by chefs.
3.3 Caramelized Tomatoes
For the caramelized tomatoes you need small vine tomatoes, which I marinate with a little sugar, salt, pepper and olive oil.
Then stew them in a flat oven dish at 220°C and caramelise them.
The tomatoes from the oven are served hot as a garnish on the rice.
Tomato rice served on a plate with grilled tomato, basil pesto and balsamic ice cream. You can shape the rice with a ring on the plate.
4. Recipe Tomato Rice
Below are the instructions for basmati tomato rice with crown: Basil crispy, fresh tomatoes from the oven, pesto and Balsamico glace.
Please write me a comment…
- 120 g basmati rice
- 1 can tomatoes I use chunky tomatoes, 400g
- 4 pc spring onions fresh
- 1 pc clove of garlic fresh
- 180 ml vegetable broth
- 1/2 tsp brown sugar
- 15 g Butter
- 1 pinch salt
- 1 pinch pepper
- 1 tsp thyme fresh
- 1 tsp majoram fresh
- 8 pc basil leafs fresh
- 5 tbs oil for frying the basil leaves
- 1 pinch salt
- 1 pc courgette
- 1 tbs oil for frying the zucchini cubes
- 1 bunch basil
- 3 tbs pine nuts
- 60 g Parmesan or Pecorino hard cheese
- 4 tbs oliv oil
- 1 pinch salt
- 1 pinch pepper
- 8 tbs balsamic vinegar I like to use an original Italian Aceto Balsamico.
- 1 pinch pepper freshly grounded
- 1 panicle vine tomatoes small tomatoes
- 1 tbs oliv oil
- 1 tsp brown sugar
- 1 pinch salt
- 1 pinch pepper
- Place the small vine tomatoes on the panicle in a fireproof open dish. Add a little olive oil, sugar, salt and pepper. Cook in the oven at 220°C for about 15 minutes.
- Keep the tomatoes warm in the oven until serving.
- Pluck the basil leaves from the bunch.
- Fry the basil leaves in enough hot oil in a pan. Lightly season with salt. Place on a kitchen paper so that the oil can drip off.
- Prepare the courgette for roasting in the pan. Wash, dry and quarter the courgettes and remove the seeds.
- Cut the courgette into cubes of about 1 cm in size.
- Fry the courgette dices in a pan with a little oil.
- Roast the pine nuts in a pan WITHOUT oil.
- Add basil, roasted pine nuts, virgin olive oil, parmesan, salt and pepper to the blender.
- Mix or puree the ingredients for the pesto cold.
- Pour the finished basil pesto into a sealable jar. A part of the pesto is placed on the plates for decoration.
- Cook the balsamic vinegar in a small pot for max. 10 minutes. Season with pepper.
- Cut the spring onions into rings and sauté in a pan with butter and rice. Add the peeled clove of garlic, finely chopped, a little later.
- Add the tomatoes to the rice in the pot.
- Add the vegetable stock.
- Let the rice simmer for 12 minutes at low heat. The pot remains open, the rice is cooked WITHOUT a lid, otherwise the green ingredients turn grey.
- Season the rice with a little butter, salt and pepper. Arrange the rice on a plate with a ring. Sprinkle the fried courgette cubes on the plate, add pesto, balsamic vinegar reduction and crispy basil leaves. Decorate the rice with thyme blossoms and marjoram leaves. Place the caramelized tomato in the middle of the rice, serve the rest of the tomatoes separately. Serve quickly, enjoy your meal!
5. Calories Rice with Tomatoes, Crispy Basil, Basil Pesto and Balsamic Glace
6. More Ideas with Rice and Tomatoes
Chicken skewers on tomato riceTomato rice with fresh fish
- All Recipes by German Chef Thomas Sixt
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OTHER LANGUAGES: German