Tomato Rice (without the furry bits)

Do you have slightly furry Tomato’s back of the fridge?

I normally do.  I don’t know what it is about them, but I just can’t seem to use them up.  I can eat and use chopped tomato’s till they are coming out of my ears but those very ripe, juicy tomato’s, well that’s something a little bit harder to cope with.

Well, that’s a thing of the past.  Since deciding to finally go vegan, and the fact that our ‘waste food’ collections from our local Fruit Basket always (well nearly always) we has the odd tomato or two lolloping about.  And if you know anything about what I do at The Real Junk Food Project Portsmouth, cutting off the odd furry bit on a Tomato isn’t something to be afraid of!  So there I was, slicing off the furry bits, I finally decided it was time to find something good and proper to use them in.  As with most of the food I cook, I like it simple, quick, cheap (well it’s waste so it’s gonna be cheap!) and easy.

Being a new vegan, I am finding rice a great thing to utilize with most of my cooking – plus it’s a good , quick, easy and filling ingredient!    This dish is a Tomato Rice recipe, I’ve tried it a couple of times and both time’s I’ve polished both portions down in the same night!   With a few simple ingredients that you’ll no doubt have in your pantry (or cupboards as I don’t think many people have pantry’s anymore!) you’ll crave this one again and again.

So here it is!

Tomato Rice (after the furry bits have been cut off!)

Make’s enough for two portions:

1 Tablespoon of Oil
2 Pinches of Salt
Cooked Rice ( 4 handfuls of the stuff)
Tomato’s (about 4/5)
1 Pepper (if you have one)
1 Onion
1 Shake of Ground Ginger
2 Cloves of Garlic
Bunch of Coriander Leaves (fresh) or 2 shakes of Dried Coriander
1 and a half Shakes of Turmeric
1 Shake of Chili Powder
1 Shake of Cinnamon

In a hot pan add the oil. Add the cinnamon and then the onion. Let them all come together so the flavors bind together to give a good intoxicating flavor, allow it all to fry.

Now add the gorgeous tomato’s (cutting them up in quarters) and allow them to fry really well.  Add the turmeric and salt.  Now add the chili powder, add as much as you wish (don’t always listen to me) as you know best how hot or spicy you like it!

Now that’s all added, fry it all up together until it all becomes a mushy consistency – it will take 5-10 minutes depending how firm your tomato’s are.   Once they start to look like a chutney, or thereabouts, add the handful of coriander leaves, or 2 shakes of dried coriander.   Mix it all up and once it’s all mashed up together (looking a bit like an orange mash potato) then add the cooked rice (about 4 handfuls of the stuff) turn off the heat and mix it all together.

Once it’s all mixed together and heated through serve with a garnish or two of the coriander.  Or failing that it’s even better served the next day.  You can eat it cold for lunch, or keep it in the fridge overnight and re-heat in the microwave (remembering to ensure you heat it as hot as you can).

I normally serve it with a nice bit of soya buttered bread (Soya and Linseed is my favorite if I can get my hands on it!)

Let me know what you think!


P x

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