OMG, I can’t believe I haven’t updated my blog for two weeks! Since I have been quite busy these days, it can be a bit tricky to resist the temptation of ordering takeaway. Luckily, I have come across with this “Whole Tomato Rice” recipe online. A lot of my friends have already given it a go, and it’s time for me to put in my own twist.
This recipe was originated in Japan. It has gone viral on Facebook among my Hong Kong and Taiwanese friends. It is a perfect way to prepare a quick and healthy meal. The best bit about it? The only tool you need is a rice cooker, aka very limited cleaning afterwards!
Ingredients (serves 3-4):
1. 2 cups of brown rice (Here I used the measuring cup that comes with the rice cooker, you can also use white rice for this dish)
2. 3 medium size tomatoes, boiled to prepare in advance (feel free to use less or more tomatoes)
3. 200 grams of mushrooms, sliced
4. 100 grams of corn kernels
5. 1 tablespoon of rice bran oil (olive oil or sesame oil will do too)
6. A pinch of sea salt
7. A pinch of black pepper
1. Add rice and water into the rice cooker. Be careful that you don’t add as much water as you usually do because tomatoes contain a lot of water themselves.
2. Add rice bran oil, sea salt and black pepper into the cooker.
3. Put tomatoes and other veggies on top of the rice, and start the cooker. Here I used mushrooms and corn kernels but chopped carrot and green peas could be good as well.
4. After the rice is cooked, smash the tomatoes to mix them with the other ingredients in the cooker. Done! You can also put in some cooked meat to the rice or simply serve it as a side.
Read this entry in Chinese at http://chinesetellmeyblog.wordpress.com