Long-grained and aromatic, brown basmati rice is known for its uniquely nutty flavor. Like all types of brown rice, it provides more fiber and nutrition than its white counterpart…and the NaturesPlus Collagen Peptides added at the end helps boost this dish’s protein content.
1 tbsp olive oil
1 tsp dried oregano
1/2 cup chopped onion
3 cloves garlic, chopped
1 cup brown basmati rice, rinsed and drained
1 cup coarsely chopped fresh tomato
3 cups chicken broth
1 tsp NaturesPlus Collagen Peptides
1/2 tsp salt
1/2 tsp freshly ground black pepper
1. Heat oil, oregano, onion and garlic in a skillet over medium heat and cook, uncovered, stirring until the edges on the onion begin to brown. Add rice and tomato; stir until rice is covered with onion mixture.
2. Add broth, raise heat to high and stir a few times more. When the liquid begins to boil, reduce heat to a simmer and cover. Cook undisturbed for 45 minutes or until all the liquid has been absorbed. Stir in the collagen, and then sprinkle with salt and pepper. Fluff with a fork before serving.
Yields: 4 servings
Source: The Too Many Tomatoes Cookbook by Brian Yarvin (Countryman Press)
