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Tomato rice

updated

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Ingredients for 2 servings:

  • 160 g basmati
  • 200 g cocktail tomatoes
  • 1 garlic clove(s)
  • 10 g ginger
  • 50 ml vegetable stock
  • 1 tbsp balsamic vinegar
  • 1 tbsp lime juice
  • 1 tsp oil
  • salt and pepper
  • some honey
  • 2 spring onions
  • ½ bunch parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the rice in salted water until tender. Halve the tomatoes. Slice the spring onions into rings and chop the parsley. Peel and finely chop the garlic and ginger. Mix with the broth, vinegar, oil, and lime juice. Season with salt, pepper, and honey. Mix the rice with the tomatoes, spring onions, parsley, and vinaigrette, and season to taste. Steamed fish goes best with this dish!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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