Pesto Rice With Slow Roasted Tomatoes And Walnuts

Name: Pesto Rice With Slow Roasted Tomatoes And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tomatoes:; 5 med.-lg. tomatoes, sliced into large chunks; 3 lg. cloves of garlic, quartered; 5 sprigs of fresh thyme, leaves stripped; 4 stems of fresh oregano, leaves stripped; 1.5 tablespoons olive oil; 1 splash balsamic vinegar; to taste Fresh ground pepper; For the pesto and rice:; 2 cups short grain brown rice; 2 medium cloves garlic; 2 packed cups fresh basil; 2/3 cup walnuts; scant 1/2 cups nutritional yeast; 1 teaspoon salt; 1/2 cup extra virgin olive oil

Servings: persons

For the tomatoes:
5 med.-lg. tomatoes, sliced into large chunks
3 lg. cloves of garlic, quartered
5 sprigs of fresh thyme, leaves stripped
4 stems of fresh oregano, leaves stripped
1.5 tablespoons olive oil
1 splash balsamic vinegar
to taste Fresh ground pepper
For the pesto and rice:
2 cups short grain brown rice
2 medium cloves garlic
2 packed cups fresh basil
2/3 cup walnuts
scant 1/2 cups nutritional yeast
1 teaspoon salt
1/2 cup extra virgin olive oil

1
Heat oven to 375F. Line a large baking sheet with aluminum foil. Place a sheet of parchment paper on top. (You may need two baking sheets if your pan is not large enough.)
2
Scatter tomatoes on top. Strip herbs and scatter on top. Toss with olive oil and splash of balsamic. Spread tomatoes so that they're in a single layer with some space between each chunk. Sprinkle with kosher salt and pepper, to season.
3
Bake for 75-90 minutes, gently stirring at the 45 & 60 minute mark. Meanwhile, begin to prepare the remainder of the dish.
4
Place rice in a pot with four cups of water. Cover, and bring to a boil. Reduce heat to a low simmer. Cook for 45 minutes, or until rice is fluffy and tender.
5
In a food processor, process garlic. Add basil, 1/3 cup of walnuts, nutritional yeast, 1 tsp. salt and oil. Process until smooth. Set aside.
6
When rice and tomatoes are finished cooking, divide rice among four bowls. Add a generous spoonful of pesto to each bowl and toss to coat. Scatter tomatoes on top. Sprinkle remaining walnuts over the rice, and serve.

1256

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the tomatoes:, 5 med.-lg. tomatoes, sliced into large chunks, 3 lg. cloves of garlic, quartered, 5 sprigs of fresh thyme, leaves stripped, and more.

Yes, Pesto Rice With Slow Roasted Tomatoes And Walnuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!