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!
Tomato Rice with Courgette, Oven Tomato and Fried Basil
1cantomatoesI use chunky tomatoes, 400g
1pcclove of garlicfresh
5tbsoilfor frying the basil leaves
1tbsoilfor frying the zucchini cubes
60gParmesanor Pecorino hard cheese
8tbsbalsamic vinegarI like to use an original Italian Aceto Balsamico.
Caramelised Vine Tomatoes from the Oven
1paniclevine tomatoessmall tomatoes
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.
Prepare Basil Leaves
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.
Prepare Basil Pesto
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.
Prepare Balsamico Reduction
Cook the balsamic vinegar in a small pot for max. 10 minutes. Season with pepper.
Prepare Rice with Tomatoes
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.
Arrangement on the Plate
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
Recipe Tomato Rice with Basil Pesto and Balsamico Glace
Amount Per Serving
Calories 605Calories from Fat 279
% Daily Value*
Total Fat 31g48%
Saturated Fat 7g35%
Polyunsaturated Fat 11g
Monounsaturated Fat 12g
Total Carbohydrates 73g24%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.
I am Thomas and show you on this website great cooking recipes to cook yourself.
As cook professional I would like to accompany you in the kitchen and as food photographer I would like to make you feel like good food.
Good success & good appetite!
Hello, this is Thomas, I’ll help you with the cooking.
I am Thomas and show you on this website great recipes to cook yourself.