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Tomatoes and red rice with burrata

Stewed tomatoes, bright and jammy, meet tender red rice with bite.
Creamy burrata melts on top, finished with lemony, sweet-tart molasses.
Fresh basil and black pepper make every forkful feel sunny and rich.

lunch ⏱ 55 min 560 kcal / portion 65.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Tomatoes and red rice with burrata
v1 · rb0e705f985 20260727Z1751 75 g red rice 10 pieces garlic 90 ml olive oil 250 g burrata sea salt to taste black pepper to taste 🍳 ⏱ 20-25 min cook red rice until tender but with slight bite and drain 🔪 rinse the red rice under cold water ⏳ ⏱ 15 min confit the garlic in oil until softened and set aside to cool 10 min blitz the confit garlic smooth ⏳ whisk pomegranate dressing and mix in the rice with confit garlic paste then set aside 🌀 mix tomatoes with olive oil basil 1/2 tsp salt and black pepper 🔪 tear the burrata and nestle pieces between tomatoes 🍽 scoop rice in mounds on top and drizzle remaining tablespoon of oil 🍽 crack black pepper on top and serve Tomatoes Red Rice Burrata 🥗 25 ml pomegranate molasses 15 ml lemon juice 500 g tomato 15 g basil 22 ml pomegranate molasses, lemon juice 22 ml olive oil black pepper sea salt tomato, basil 22 ml 22 ml olive oil black pepper
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Preparation steps

  1. cook red rice 20-25 min until tender but with slight bite and drain
  2. rinse the red rice under cold water
  3. confit the garlic in oil 15 min until softened and set aside to cool 10 min
  4. blitz the confit garlic smooth
  5. whisk pomegranate dressing and mix in the rice with confit garlic paste then set aside
  6. mix tomatoes with olive oil basil 1/2 tsp salt and black pepper
  7. tear the burrata and nestle pieces between tomatoes
  8. scoop rice in mounds on top and drizzle remaining tablespoon of oil
  9. crack black pepper on top and serve

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