This post is sponsored by Lundberg Family Farms.
September is still for Tomatoes
I always find it funny that in September, talk turns to fall and all the produce that comes with it. I too am ready for cooler weather but I’m not ready to give up tomatoes. I’ll still happily be cooking up a storm of summer produce until I can’t (because there’s plenty of time for sweet potatoes).
I do, however, find myself trending towards meals that could serve as a packed lunch or a beautiful, simple dinner. Plus, I was able to pick up dry-farmed local tomatoes for this recipe, taking the flavor over the top.
Lundberg Family Farms
I’m excited to partner with Lundberg Family Farms for this recipe. A couple years ago I had the opportunity to visit a rice harvest with Lundberg and it reinforced what I already knew: they are a good company that is committed to preserving the land for future generations all while making a wonderful product.
If you scroll back through all the recipes on the site with rice, you’ll notice I’m a bit obsessed with Lundberg Family Farms Organic Short Grain Brown Rice. This whole grain rice has the perfect soft texture with just a bit of stickiness, which is essential when making grain bowls and pilafs. Plus, knowing Lundberg Family Farms commitment to high quality rice makes this dish extra special.
Make this a Meal
I kept this light because I wanted to be able to move in a few different directions with it. This tomato pilaf, as is, is a delightful, easy dinner. The short grain brown rice helps cling to the tomatoes, the walnuts/herbs bring the dish together, and chickpeas bring the protein.
I love serving this pilaf with a side of roasted vegetables (depending on the time of the season it could be green beans or it could be roasted sweet potatoes). And, I’m usually serving this with a big salad.
Tomato Rice Pilaf with Chickpeas
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 2 to 3 servings 1x
- Category: rice
- Method: stovetop
½ cup Lundberg Family Farms Organic Brown Rice, uncooked
1 ½ pounds smaller slicing tomatoes (see note)
1 ½ cups cooked chickpeas
¼ cup toasted walnuts
½ cup lightly packed basil
Zest from half a lemon
1 clove garlic, grated
2 to 3 tablespoons olive oil
1 ounce Buratta or feta
- Combine the brown rice with 1 cup of water in a small pot. Bring to a boil, reduce to a simmer, and cover until the rice has absorbed the water and is tender; about 45 minutes.
- While the rice is cooking, core and cut the tomatoes; place in a bowl.
- Place the walnuts on a cutting board and start to chop. Add the basil, lemon zest, and grated garlic. Continue to chop the mixture together, as if you were making a gremolata. Place in a bowl, add a pinch of salt, and enough olive oil to bring the mixture together.
- Once the rice is done, transfer it to the bowl with the tomatoes along with the walnut-basil mixture and chickpeas. Add any cheese you might like and serve with some fresh black pepper.
I used dry-farmed tomatoes which are just a bit bigger than a golf-ball. I’d recommend tomatoes that are still a bit firm too.
Keywords: rice pilaf