Wednesday, August 28, 2013

Tomato Jalapeno Marinade with Brown Rice

A quick and fun way to brighten up a brown rice dish. I tossed the whole clamshell of cherry tomatoes in the Cuisinart and pulsed the minimum seconds I could without ending up with big chunks. I added sea salt to taste and then crushed 3 cloves of garlic in a separate mixing bowl and stirred everything together. I then did the same pulsing thing with half a medium white onion and a single jalapeno, and added that to the mixing bowl contents, stirred and put in a jar to photograph.
I choose brown rice because white rice has it's nutritional value removed in the process of becoming white, and then by law vitamin additives are usually added back. Yuck. I use a basic table top rice cooker, and then I blended the tomato marinade into the hot rice just before serving. Enjoy!

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