Tomato, Panner, and Brown Rice, oh my!

Here’s a GREAT sounding recipe to help you eat all those delicious tomatoes we’ve been getting. Especially the big bags of seconds, ugly tomatoes may just taste better.

Roasted Curried Tomatoes with Fried Paneer and Rice
Recipe type: Vegetarian Main Course
Author: Erin Alderson
Serves: 2
  • 2 cups cherry tomatoes
  • 1/2 medium onion
  • 1/2 medium red pepper
  • 1-2 tablespoons good quality curry powder
  • 2 tablespoons olive oil
  • 8-10 1/2″ paneer cubes
  • 1/2 cup brown rice
  • Parsley, to serve
  1. Preheat oven to 375˚.
  2. Slice cherry tomatoes in half and roughly chop the onion and red pepper. Toss with 1-2 tablespoons curry powder and 1 tablespoons olive oil. Place on a covered baking tray and roast for 30-40 minutes. Tomatoes should be soft and beginning to brown.
  3. In a medium pot, cover rice with water (like you were boiling pasta). Bring to a boil and continue to cook until rice is tender, 30-35 minutes. Drain and set aside.
  4. In a medium skillet over medium-low heat, add olive oil. Toss in paneer cubes and roughly cook on each side until lightly brown.
  5. To serve, toss together rice, tomatoes, and paneer. Sprinkle with parsley.

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