Tomato Rice Casserole
Choose Wild Recipe Contest Winner Rissa Miller at Dirty Hippie and Bohemian Girl.
- 2 cups brown rice
- 4 cups water
- 4 sun-dried tomatoes
- 2 15 oz. cans chickpeas, rinsed and drained
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 28 oz. can of whole tomatoes
- 1 cup Swiss chard, sliced
- 2 tablespoons fresh basil, fine chiffonade
- 1 tablespoon fresh oregano, fine chiffonade
- 2 tablespoon shelled sunflower seeds
- 2 or 3 sliced fresh tomatoes
Bring water to a boil in a large pot, and add rice and sun-dried tomatoes. Cover and return to a boil, then lower heat to a simmer. Allow rice to cook, covered, until all water is absorbed, about 20 to 25 minutes.
In another pot, combine canned tomatoes, chickpeas, balsamic vinegar and minced garlic. Simmer over low heat, stirring occasionally, until sauce begins to thicken, about 12 to15 minutes.
While rice and sauce are cooking, slice Swiss chard and set aside. In a small bowl, combine chiffonade-cut basil and oregano with sunflower seeds. This will be the topping for the casserole.
When rice is done, remove sun-dried tomatoes and slice them into small pieces. Stir sun-dried tomatoes to the sauce. Pour rice into a 9×13 casserole dish and top with sliced Swiss chard. Layer on the cooked sauce, spreading evenly over the rice and chard. Next, add a layer of sliced fresh tomatoes. Complete by sprinkling the casserole with the herb-sunflower seed topping. Serve warm.
Photo courtesy of Rissa Miller.