Tomatoey Rice

Tomato rice, originally uploaded by brinku11.

My son Aadi loves tomatoes, he can eat them in any form - raw, in food, as a main dish, I think you get the picture. The was a time in my house, I would keep pureed tomatoes handy to add to his food as an incentive to push him to eat further. One day, he asked me whether it was possible to make a dish that was all tomatoey, so that he would not have to keep pleading for that spoon of tomato. Since he eats a fair amount of rice, I realized that he had come up with a novel solution to his own problem and actually helped me create a very healthy wonderfully festive dish. The colors of this tomato rice enliven any meal therefore it makes a wonderful addition to any holiday or party table. The simple flavors complement most cuisine. The gentle flavors of the leek add both additional color and taste to the dish.

Tomato Rice - Rice with tomatoes and vegetables

Serves 6-8

Ingredients

3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 onion finely choped
2-3 bay leaves
3-4 cardamoms
2 leeks finely chopped (white and tender green parts)
1/2 tsp chili powder
1/2 tsp turmeric
1/2 cup toasted cashew nuts
3 tomatoes chopped
1.5 cups basmati rice soaked for 3/4 hour and drained
1 cup green peas
1/2 cup corn
3 tbsp chopped mint
1 tbsp tomato paste
Freshly ground black pepper

Method of Preparation

1. Heat the oil and add the cumin and mustard seeds, when they crackle add in the bay leaves, cardamoms and onions and leeks.
2. Cook on very low heat stirring frequently for 10 mintues till the leeks are soft and begin to turn golden.
3. Add in the chili powder, salt, cashew nuts and tomatoes and cook for 5 minutes.
4. Add in the rice and stir throught and mix the remaining ingredients.
5. Add in 2.5 cuts of water, bring to a simmer and cover and cook on low heat for 20 minutes.
6. Check in between for the water and add upto a half cup if needed, the rice should be moist but not too moist.
7. Turn off the heat, leave covered for 10 minutes before serving