Rice Pilaf with Glazed Tomatoes
Transform your weeknight meals with this vibrant and flavorful Rice Pilaf with Glazed Tomatoes—a dish that balances the nutty aroma of perfectly cooked basmati rice with the sweet tang of balsamic-glazed cherry tomatoes. Toasted rice is simmered in savory vegetable broth with hints of garlic and bay leaf, creating a fluffy, fragrant pilaf as the base. Meanwhile, blistered cherry tomatoes are elevated with a luscious glaze of balsamic vinegar and honey, adding a burst of caramelized sweetness. Topped with a sprinkling of fresh parsley, this easy-to-make yet elegant dish is perfect as a vegetarian main course or a stunning side dish. With a total cook time of just 40 minutes, this recipe captures bold Mediterranean-inspired flavors in a quick and wholesome meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 cup uncooked basmati rice
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1 bay leaf
- 2 cups cherry tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 0.75 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rinsed rice to the saucepan and stir to coat the grains evenly in the oil. Toast the rice for 2 minutes, stirring frequently.
Pour in the vegetable broth, add the bay leaf, and season with 0.5 teaspoon of salt and a pinch of black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, make the glazed tomatoes. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and blister.
Stir in the balsamic vinegar, honey, 0.25 teaspoon of salt, and the remaining 0.5 teaspoon of ground black pepper. Cook for another 2-3 minutes, stirring often, until the tomatoes are glossy and coated in a thick glaze.
Once the rice is done, remove the bay leaf and fluff the rice with a fork.
Plate the rice pilaf and spoon the glazed tomatoes on top. Garnish with fresh parsley if desired.
Serve warm and enjoy your delicious Rice Pilaf with Glazed Tomatoes!
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 230.7 g | 84% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 41.4 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2122 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
