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.