Tomato Rice Tart
Roasted red peppers and tomatoes top a scrumptious brown basmati rice crust infused with rich layers of flavour from the buttery-sweet caramelized onions, savory spices, and port wine.
The rice is then drizzled with extra virgin olive oil and baked to a crunchy caramelized goodness. Nutritonal yeast adds body, taste, vitamins, and protein, while nobody will ever suspect it is there.
Note: This small tart is perfect for an intimate dinner for two, or four with some side dishes. If you are cooking for more than four please see Tomato Rice Casserole which is fabulous for a larger gathering.
Cooking Rice
This is an Indian method for cooking rice which is basically the same procedure we use for pasta. I love this method because you don't have to worry about exact measurements, when to lift the lid, or finding the rice burnt to the bottom of your pot. The one extra step is to wash the rice first which eliminates any debris and some of the starch.
First you pour the rice into a large pot and cover it with warm water. Stir with your fingers until the water becomes milky, then carefully pour the water out without spilling the grains. Repeat until the water is relatively clear. Now you are ready to cook it just the same way you would spaghetti. Just add lots of cold water, salt, bring it to a boil, and simmer until the rice is (al dente). Don't forget to stir, especially before it comes to a full boil.
While the rice is cooking you can prepare the caramelized onions and the roasted red peppers if your doing them yourself. Of course you can always buy a jar to save time.
Pour your cooked rice through a strainer and set aside until the onions are done.
The Rice
- 1 cup basmati rice (rinsed)
- 5 cups water
- 1 tbsp. salt
See above Cooking Rice for an easy method of cooking the rice.
The Onions
- 4 tbsp. extra virgin olive oil
- 1 large yellow onion, diced
- 1/4 cup port or cooking sherry
- 1/8 cup tamari sauce
- 1 tbsp. basil
- 1 tsp. thyme
- 1/8 tsp. cayenne pepper
- 1/8 tsp. freshly ground black pepper
- 2 tbsp. vegan butter (like Earth Balance)
- 1 tbsp. freshly squeezed lemon juice
- 2 tbsp. nutritional yeast
- 1 heaping tsp. tumeric
In a large non-stick skillet heat the oil over medium-low heat and sauté the onions until they are very soft and lightly browned, stirring frequently. Cook slow enough so they do not burn. This takes about half an hour- you may have to turn the heat lower. Then add the port, tamari, basil, and thyme.
Continue cooking and stirring frequently until all of the liquid is reduced and the onions are caramelized.
Add the vegan butter to the onions in the skillet, then add the cooked rice and nutritional yeast. Stir to combine and cook over medium heat for five minutes. Stir in cayenne pepper to taste, black pepper, and lemon juice. Remove from heat.
Press the rice into the bottom of an 11 inch decorative tart pan if you have one, or you can use a small round casserole dish, or a large deep pie plate. Bake in the centre of the oven at 425 degrees for about thirty minutes or until the crust is brown and crisp around the edges without letting it burn.
The Toppings
- 2 large ripe tomatoes, sliced in 1/8 inch rounds
- 1 roasted red pepper, cut in 1 inch strips
- one bunch of green onions, chopped (optional, see below)
- 3 tbsp. extra virgin olive oil (for drizzling over the top)
- salt and pepper
- a sprinkling of nutritional yeast for texture and flavour
Top the crust with the tomato slices, roasted red pepper (skin side down), and the green onions. (The onions are optional).
Sprinkle the toppings with salt and pepper, drizzle with about 3 tbsp. olive oil, and 2 tbsp. lemon juice. Put the tart back in the oven at 400 degrees and bake until the topping is bubbling and browned, which takes about twenty minutes. Sprinkle with a touch of nutritional yeast just before serving. It adds a nice texture, color, and a bit of a cheesy flavor.
Roasting Red Peppers
Roasting red peppers brings out a wonderful smokey sweet flavour. It can be done on the barbeque or in the oven. For the oven method place the washed peppers on a baking sheet on the top rack of your oven on broil.
Watching them very carefully, allow the skins to blacken while turning them frequently with cooking tongs. When they are completely black all over put them in a bowl immediately - while still hot - with a plate over top for a lid to allow the steam to loosen the skin. Wait at least fifteen minutes or until the peppers are cool. You should then be able to easily peel away the skins.
About Nutritional Yeast
Nutritional yeast is a deactivated yeast used as a nutritional supplement and condiment. It comes in the form of flakes or a yellow powder and adds texture and flavour. The taste is similar to parmesan cheese. It is a source of protein and B complex vitamins. Try to find a brand that is fortified with vitamin B12, an essential supplement for a healthy vegan diet. B12 is not natural to the yeast but is added afterwards.
Do not get nutritional yeast confused with brewers yeast. Nutritional yeast is cultured on sugarcane and beet molasses. It really is a versatile condoment used often in vegan cooking.
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