Tomatoes and red rice with burrata

lunch · ⏱ 55 min · 5 portions · 65.0 g carbs / portion · vegetarian · allergens: milk

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
http://flowcooking.food/en-us/recipe/653/tomatoes-and-red-rice-with-burrata/