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Tomato rice! As kids we tend to wrinkle the nose, as adults we literally mouth watering just thinking. What I do know is that in all Portuguese houses tomato rice is a feast!
Talk about tomato rice is to speak of one of the most simple, delicious and beloved dishes that Portuguese gastronomy has. Not to mention its versatility, because this rice match with everything, the only condition is that rice needs to be super juicy! Nobody deserves a soggy sticky tomato rice.
As the story says it was during the D.Dinís reign that the first written references about rice culture in Portugal emerged. Of course the rice, was exclusively for the nobles’ tables. Nowadays rice is the most common side dish on the Portuguese tables, regardless of their financial condition. That mythical combination of rice with potatoes, you see? Only in Portugal! Because we aren´t able to decide between one thing and another, and giving up on rice, well, that is even more complex then. Portugal is currently one of the largest rice producers in Europe, but the title that no one takes away from us is… The Biggest Rice Consumer across Europe. Oh boy, we definitely need rice!
Well, after this short contextualization about the passionate relationship of the Portuguese people with rice, I need to tell you that the following tomato rice recipe has something else that makes it even more special! We often ignore the value of what surrounds us and seems to us like garbage, we badly know the richness that we often throw away. This is the case of Mrs.Purslane, a little herb known by all, largely ignored and adored by all those who dare to try it! If you want to know everything about Purslane ckeck out my latest post A little bit about… Purslane!
For those who know what purslane is and are surprised to see it introduced in a recipe, and for those who have never heard of such a thing, take a look at my latest post that will clarify you about this little edible herb! Yes, yes, that’s right EDIBLE HERB!
Who brings you the recipe today is The Other Vegan, who also became an unconditional fan of this edible plant and who couldn’t resist creating a recipe that fills our bellies and soul!
TRADITIONAL | EASY | LOW BUDGET | SLIGHTLY SPICY | COMFORT FOOD | SUCCULENT | GLUTEN FREE | VEGAN
You know that tomato rice that slides off the plate, exudes a cozy aroma and makes us lick our lips? It’s this one! Simple, fast, practical and with the purslane mixed to turn everything even more amazing and nutritionally richer!
Let’s go to the kitchen that today dinner is already decided!
1 onion
2 garlic cloves
1 bay leaf
Olive oil
2 tblspn of soy sauce
1 red bell pepper
1 green bell pepper
3 cups of purslane (approx. 4 handfuls)
½ kg of Carolino rice
300 ml of tomato puree
2 ripe medium tomatoes
Salt
Cayenne pepper
1 onion
2 garlic cloves
1 bay leaf
Olive oil
2 tblspn of soy sauce
1 red bell pepper
1 green bell pepper
3 cups of purslane (approx. 4 handfuls)
½ kg of Carolino rice
300 ml of tomato puree
2 ripe medium tomatoes
Salt
Cayenne pepper
1- Chop the onion and the garlic, cut the peppers into thin strips, and the tomatoes into small cubes.
2- Place the onion and garlic together in a pot with a generous drizzle of olive oil, and let it cook until the onion is translucent and slightly golden.
3- Add 4 cups of water (twice as much as you use rice), the tomato puree, the tomatoes and the peppers and bring to a boil. As soon as it boils, add the rice and all the spices, reduce the heat to low so that it continues to boil slowly, for about 12 minutes.
4- After the 12 minutes elapsed, add the purslane previously washed and ready, add about 1 cup of water and stir. To obtain a wet rice, it is necessary to always add a little more water than normal. Let it cook for about 3 minutes.
5- As soon as the 3 minutes have passed or you see the rice is almost done, turn off the heat, put the lid on the pan and let it cook on its own heat for another 3 minutes.
6- Ideally, wet rice should be served immediately to not lose its succulence.
1- Chop the onion and the garlic, cut the peppers into thin strips, and the tomatoes into small cubes.
2- Place the onion and garlic together in a pot with a generous drizzle of olive oil, and let it cook until the onion is translucent and slightly golden.
3- Add 4 cups of water (twice as much as you use rice), the tomato puree, the tomatoes and the peppers and bring to a boil. As soon as it boils, add the rice and all the spices, reduce the heat to low so that it continues to boil slowly, for about 12 minutes.
4- After the 12 minutes elapsed, add the purslane previously washed and ready, add about 1 cup of water and stir. To obtain a wet rice, it is necessary to always add a little more water than normal. Let it cook for about 3 minutes.
5- As soon as the 3 minutes have passed or you see the rice is almost done, turn off the heat, put the lid on the pan and let it cook on its own heat for another 3 minutes.
6- Ideally, wet rice should be served immediately to not lose its succulence.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!