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Tomato and Parmesan Rice by


1 1/2 c water
1 c long grain rice
1/2 t kosher salt
1 1/2 c grape tomatoes, quartered
1/2 c grated parmesan cheese
1/4 c chopped fresh basil


In med saucepan, combine rice, water and salt. bring to a boil. Stir once, heat to low, cover, and simmer until water absorbed and rice is tender, about 18 min. Add tomatoes and cheese. Remove from heat and let stand, covered, for 5 min. Fluff with fork and fold in basil.

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