Saturday, September 18, 2010

Hannibal's Roasted Tomato Pilaf



From the kitchen of One Perfect Bite...While the rice and barley simmered, my mind wandered and Hannibal and the armies of Carthage came to mind. I think the color of the grains triggered my reverie. I was looking at a decidedly hot mess and needed some distraction until everything in that pot came together. I comforted myself with the knowledge that those armies, fueled by grains such as these, crossed the Alps and challenged the power of Rome. That they lost was beside the point. I was determined, at the very least, to tame the contents of my pot. As it turned out, I worried needlessly. My plan included the addition of roasted tomatoes, and a quick taste at the end of cooking revealed a pleasantly flavored, nutty surprise that was brightened by the flavor and color of the fruit. I'm still relatively new to meatless cooking and I'm always taken aback when dishes like this actually work. In order to assure the brown rice was cooked, I staggered the addition of the barley and orzo. I was afraid that if everything went into the pot at the same time the orzo and barley would become gummy before the rice was done. That meant one extra pan, but I'm glad I took the time to do it that way. The roasted tomatoes were great, but I think garlic sauteed zucchini would have worked as well. Even my committed carnivore enjoyed the dish, though he ate it with a chop on the side. Whether you have it as a main course or a side dish, I think you'll like this, too. Here's the recipe.

Hannibal's Roasted Tomato Pilaf...from the kitchen of One Perfect Bite

Ingredients:

1-1/2 cup baby tomatoes
3 tablespoons olive oil, divided use
2/3 cup brown rice
2/3 cup barley
2/3 cup orzo pasta
3-3/4 cups chicken or vegetable broth
1 teaspoon salt
Optional: Basil leaves for garnish

Directions:
1) Preheat oven to 400 degrees F. Place tomatoes on a baking sheet and toss with 1 tablespoon olive oil. Bake for 20 minutes. Set aside.b
2) While tomatoes bake, add 1 tablespoon olive oil to a skillet and heat until warm. Add brown rice and sauteed until grains are coated and lightly brown. Add salt and broth. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
3) Add reserved 1 tablespoon olive oil to a second skillet and heat until warm. Add barley and orzo and cook until grains are coated and lightly brown.
4) Stir barley and orzo into brown rice. Bring to a boil, then reduce heat and simmer, covered, until water is absorbed and mixture is tender, about 20 minutes longer.
5) Lightly toss pilaf mixture with roasted tomatoes. Season to taste. Garnish with basil if desired. Serve warm or cold. Yield: 6 servings.

You might also enjoy these recipes:
Stuffed Bell Peppers with Moroccan Rice Pilaf - The Heritage Cook
Garlic Rice Pilaf - Christine's Cuisine
Dirty Rice - Simply Recipes
Mushroom Rice Pilaf - What's Cookin Chicago
Rice Pilaf with Spinach and Bacon - The Teacher Cooks
Bulgur Pilaf - Koko's Kitchen
Rice and Red Lentil Pilaf - One Perfect Bite

49 comments:

Joanne said...

This is a whole grain extravaganza! I love that you combined these three starches...such different textures and flavors in each of them!

Allie and Pattie said...

Mary, I can already tell that this is a dish I will greatly enjoy. And when I do, I'll be thinking of Hannibal :)
xoxo Pattie

Ginny said...

It looks delicious. No one ever quite figured out where Hannibel got those elephants. Living tanks

Tanvi said...

Looks very beautiful and healthy!
Sinfully Spicy

A Plum By Any Other Name said...

I am usually a one-pot gal myself whenever I try to cook, but it's funny how you know when to listen to your gut and NOT take that shortcut. This is a lovely sounding whole grain recipe!

Pam said...

What a lovely pilaf. I would have probably topped it with a bit of cheese, especially if it was my main dish. Because I can't go meatless without cheese!

Eliana said...

This is like the perfect side dish! Love a good starchy side to go along with a meaty dish.

Imitating Irene/Ethnic Girl said...

My husband would love this as a side dish with a chop on the side too! I want to try this soon.

From the Kitchen said...

You had me at "Hannibal". I think you're right about the zucchini. I have an overabundance of cherry tomatoes and zucchini at the moment along with a pork tenderloin calling for a side--for the carnivores of course.

Best,
Bonnie

Design Wine and Dine said...

That's right! Tame the Pot! You're in control! Once again looks delicious and something we'll make! Thanks Mary!

Satya said...

pilaf looks very inviting ...roatsed toatos must give a nice taste to it ...have a happy weekend

Satya
http://www.superyummyrecipes.com

Jeannie said...

I love the colour...I am not a rice person but this would appeal to my boys:) They eat lots of rice and pasta.

RamblingTart said...

Ohhhh, I would love this with the roasted tomatoes, Mary!!!

Country Dreaming said...

Sounds and looks yummy delish!!!!!!


Melinda

Jamie said...

Mary, your mind works like my husband's! You think of history while cooking! And this pot of pilaf is comfort food at its best!

scrambledhenfruit said...

Great dish either by itself or as a side dish. The zucchini option sounds great too!

sophia said...

I'm glad you took the extra time, too! I love the combination of different grains in there. Keeps thing interesting, and bursting with flavors and textures!

sweetlife said...

i love this dish, such earthiness and textures, perfection

have a great weekend

sweetlife

My Little Space said...

I love cooking flavoured rice! And this sounds simply delicious and beautiful. Hope you're enjoying your weekend.
Cheers, Kristy

Monet said...

Don't you just love it when certain recipes or foods bring forth images from far away places? It sounds like your imagination was able to explore while you prepared this delicious and nutritious pilaf. Thank you for sharing!

Angie's Recipes said...

This makes a great sidedish! Love the roasted tomatoes.

penny aka jeroxie said...

Clever way of combining these grains.

Food, Fun and Life in the Charente said...

I love the use of rice, barley and pasta, this is definitely on my 'todo' list. Diane

Martha said...

What a great vegetarian dish (or a side dish with a chop!)

Rita said...

Good morning Mary,
Love the combination of ingredients; looks so good and so healthy.
Rita

Julie said...

Beautiful dish! I am always looking for rice pilaf recipes. Can't wait to give this one a try!

Tasha said...

Oh yum, this sounds just wonderful, Mary! I would never have thought of combining rice, orzo and barley in one dish, but it's just perfect for a house like mine- my husband loves rice, I love pasta and we both love barley! I'm sure the roasted tomatoes are delicious in this.

Sonia (Nasi Lemak Lover) said...

Mary, this sound really healthy and good. Have a nice weekend.

A SPICY PERSPECTIVE said...

I don't cook with barley nearly enough! Can't wait to try this!

Adelina said...

A warrior's feast indeed and a must try form me- really intrigued by the recipe!

Federica said...

questo riso deve essere buonissimo!!!!complimenti!!!ciao!

Jenn said...

Oh Mary, this looks and sounds incredible! I do love roasted tomatoes, but sauteed garlic zucchini.....YUM!!!!!

Jen_from_NJ said...

I love how you combined rice, barley and orzo. I bet zucchini would be great as you suggested - I'll give it a try!

StephenC said...

A pilaf of orzo, barley and rice. What I love about food blogging are the ideas I don't think of myself. Lovely dish. Had your thoughts drifted toward Jonah, you might have been able to call this a whale of a meal.

Katerina said...

My son lately has an obsession with Rome, Ceasar, Hannibal etc. I am sure if I tell him about this rice he will be thrilled. Thanks for sharing!

aipi said...

Lovely Pilaf..I just love the flavor of roasted tomatoes n this one looks so delicious! Thanks for sharing :)
Have a great weekend.

US Masala

Emily Z said...

Mary, this looks beautiful! I love the tomatoes in there. I love the taste of warm tomatoes!

Sophie said...

What a lovely & tasty pilaf, Mary!!

Wonderful & very stylish food!

the actor's diet said...

that looks terrific! i love the idea of all the different types of grains. thanks for checking out my blog so i could find yours!

Cooking Gallery said...

This sounds great, I love grains which are spiced with different types of herbs or condiments!

James said...

This pilaf looks like a flavor explosion. Love it!

bj said...

Yum...this sounds wonderful, Mary..
Happy Pinks..
xo bj

Grace said...

great recipe. Grace

Gracie Jewellery said...

Yes I would have to serve a side of meat too. Once I made dinner without potatoes. Not something you do to a farmers son. That was when we were first married. I was a city girl, how did I know? Never did again though. Happy Pink Saturday!

Sushma Mallya said...

Pilaf looks so delicious and very beautiful...

Susi said...

Great looking pilaf that would be lovely served alongside so many different things :o) Delicious!

The Food Hound said...

Roasted tomatoes are fabulous! And I love working with different grains-- they are so filling and a great canvas for strong flavors. I will definitely try this!

Sweet and Savory said...

Barley, Brown rice and Pasta - an interesting combination. This has to be a comfort food with those three. I think the tomatoes set it off beautifully.

Faith said...

I love the different grains you've used in here! Combined with the roasted tomatoes it sounds very flavorful!

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