Oven Baked Brown Rice With Roasted Tomatoes Recipe

Directions:

1. Preheat oven to 400.
2. Line a rimmed baking sheet with aluminum foil.
3. Season tomatoes with salt and spread out on prepared baking sheet.
4. Roast until edges of skins are browned but not burned about 12 minutes.
5. Remove from oven and set aside.
6. Reduce temperature to 375.
7. In large heavy heatproof saucepan with a lid melt butter with oil over medium.
8. Add onion and sauté until soft and translucent about 5 minutes.
9. Add rice and chopped thyme then season with salt and pepper.
10. Continue to cook stirring constantly until rice is shiny about 3 minutes.
11. Stir in roasted tomatoes then pour in the hot stock.
12. Stir once then cover and bring to a boil.
13. Transfer to oven and cook covered for 45 minutes.
14. Remove rice from oven and fluff with a fork.
15. Transfer to a warmed serving bowl.
16. Garnish with thyme sprigs and serve immediately.