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.

http://naturallyella.com/2012/08/31/roasted-curried-tomatoes-with-fried-paneer-and-rice/

Roasted Curried Tomatoes with Fried Paneer and Rice
Recipe type: Vegetarian Main Course
Author: Erin Alderson
Serves: 2
Ingredients
  • 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
Instructions
  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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