Prep time: 15 minutes
Whole time: 1 hour and 15 minutes
6 tablespoons|90 ml olive oil
Four giant shallots, thinly sliced
1 pint grape tomatoes, halved
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup|200 grams basmati rice
1 teaspoon kosher salt
crispy shallots, for garnish
1. Warmth three tablespoons olive oil over medium in a medium saucepan. Add the shallots and cook dinner, stirring often and including in a few tablespoon of water each 7 to 10 minutes, till caramelized, about 40 to 45 minutes. Switch to a bowl and put aside.
2. Warmth the remaining olive oil within the saucepan over medium. Add the tomatoes and cook dinner till the skins burst and blister, Four to five minutes. Add the garlic and cook dinner till aromatic, about 1 minute, then stir within the tomato paste. Prepare dinner till the paste darkens in shade barely, about 2 minutes, then add the rice. Stir to coat and toast the rice, 1 to 2 minutes. Add the reserved shallots, the salt, and 1 cup water and season generously with salt and pepper. Convey to a simmer over low, cowl with a lid, and cook dinner, undisturbed till the rice is tender, about 18 minutes. Take away from the warmth and let sit for five minutes, then take away the lid and fluff gently with a fork. Serve with the crispy shallots excessive and cooked fish or rooster.
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