Rice is a staple in our gluten-free pantry and I am always looking for new exciting ways to incorporate it into our meals. This dish uses a technique found frequently in Indian cooking called "blooming". Blooming or toasting the seeds allows you to be able to infuse the flavor of the mustard seeds into your tomato rice. Just think of it as giving your spices a warm bath in oil, it really is that simple. Feel free to swap up the flavors and try cumin or coriander seed.
If you’ve tried this Tomato and Mustard Seed Rice with Roasted Zucchini and Artichoke Hearts Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you, and your reviews and comments really help others that visit This Mess is Ours!
PrintTomato & Mustard Seed Rice
Don’t forget to rate the recipe, and let me know what you think about this Tomato and Mustard Seed Rice in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
Ingredients
- ¼ cup sunflower or vegetable oil
- 2 Tbsp. brown mustard seeds
- 1 cup long grain white rice
- 1 ½ cups strained tomatoes, I only use tomato products that are stored in glass jars. Find out why here!
- 1 cup water
- ½ cup shredded carrots
- salt and pepper to taste
Instructions
- In a medium-sized saucepan, with a lid, heat the oil over medium heat.
- When the oil is warm add the mustard seeds swirling constantly, until the seeds start to pop, turn gray, and smell nice and toasty. *You may need to place the lid over the pot for this step because the seeds can pop like pop corn kernels.
- Add the rice and stir until the kernels begin to turn translucent, about 2-3 minutes.
- Stir in the carrots, strained tomatoes, water and season to taste with salt and pepper.
- Bring to a boil, reduce heat to low, cover, and cook until the rice has completely absorbed the liquid. This step will take about 12-14 minutes.
- Once all of the liquid has evaporated, turn off the heat and allow the rice to sit with the lid on for at least 10 minutes.
Nutrition
- Serving Size:
- Calories: 318
- Sugar: 2.5 g
- Sodium: 608.9 mg
- Fat: 15.2 g
- Carbohydrates: 41.5 g
- Protein: 4.7 g
- Cholesterol: 0 mg
Add some more flavor to your Tomato Rice with some roasted veggies.
Another way to get big bold flavor without a lot of hassle is by roasting veggies in high-heat to concentrate the flavor and bring out the vegetables natural sweetness. Cut the veggies into similar size pieces, so that they will cook evenly and be sure to not over crowd the pan because that would cause steaming, not roasting. These little roasted beauties are also great tossed with gluten-free pasta or in an omelet and the roasted lemon slices not only lend HUGE lemon flavor to the artichokes but they serve double duty as a really beautiful garnish!
PrintRoasted Zucchini and Artichoke Hearts
Don’t forget to rate the recipe, and let me know what you think about these Roasted Zucchini and Artichoke Hearts in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
Ingredients
- 3 large zucchini, cubed
- 1 can artichoke hearts packed in water, drained and sliced in half
- 1 lemon, sliced very thin and seeds removed
- good quality olive oil
- red pepper flakes, to taste
- salt and pepper, to taste
Instructions
- Preheat oven to 425° F and line a baking sheet with parchment paper.
- Arrange zucchini skin side down and artichoke hearts cut side up on the baking sheet. Drizzle lightly with olive oil and sprinkle with salt, pepper and red pepper flakes. Lay lemon slices over artichoke hearts so that the juices can drip down between the leaves while they are roasting.
- Roast for 15-20 minutes without stirring until veggies are tender and the skin on the zucchini is crisp.
Notes
*It is important that the skin of the zucchini has contact with the parchment paper and the flesh is facing up otherwise the skin will not be crispy.
Nutrition
- Serving Size: 1 pile
- Calories: 194
- Sugar: 1.6 g
- Sodium: 1805.1 mg
- Fat: 15.6 g
- Carbohydrates: 14.7 g
- Protein: 5.8 g
- Cholesterol: 0 mg
Looking for more gluten-free meal ideas? Every Friday Vegetarian Mama hosts a gluten-free link up, and all of our friends know that I love a good food party!
We are happy to have shared this post on Everyday Vegan Girl for Healthy Vegan Fridays. Follow the link for more vegan recipes!
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What are the health benefits of artichokes?
Artichokes are loaded with nutrients and vitamins, especially fiber and vitamins C and K. They work wonders for digestive health, cholesterol problems, and helps regulate blood pressure.
Click here for more information on the health benefits of artichokes.
Andrea Kreiner says
This dish looks fabulous!
Rachel @ Almonds and Avocados says
This looks amazing! I just found it on Healthy Vegan Fridays and I can't stop drooling! This will definitely be dinner for me very soon--I love dishes with simple, healthy ingredients and bold flavors 🙂
admin says
Thanks Rachel!
Gabby @ the veggie nook says
Hey! Just wanted to let you know I'm featuring this recipe on Healthy Vegan Friday this week 🙂 Thanks for sharing it and have a wonderful weekend!
baddogmaybel says
Made this tonight, and it was every bit as delicious as I had hoped! Only the zucchini on the edges of the pan got crispy for me, I wonder if cooking it at a higher temp would've yielded more crispy ones (because they were extra good). I used fresh tomatoes instead of tinned because of the season and dumped the artichoke marinade/juice in instead of using water. Thank you!!
admin says
I am so glad that you enjoyed it! I use a light colored baking sheet to roast my zucchini and artichokes rather than a darker one so that might also be a factor. I agree the crispy zucchini are fabulous! The addition of the artichoke juice is brilliant, I will be trying mine that way next time. Thanks for stopping by!
Melissa says
This is so lovely! I am such a fan of artichoke hearts & always looking for zucchini inspiration. I can't wait to try this. 🙂
admin says
Thanks Melissa, I am so glad that you stopped by!
Cindy (Vegetarian Mamma) says
Thanks for linking up at our Gluten Free Fridays recipe party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 YAY! Thanks for helping us build a wonderful Gluten Free Community! Its great to connect! See you next Friday! Cindy from vegetarianmamma.com
admin says
Thanks Cindy! We had a lot of fun and will definitely be back to contribute on Friday.
Mustard and Miscellany says
This looks so delicious, can't wait to make it! I love rice and zucchini, and especially together.
admin says
Thank you, rice and zucchini is one of my favorite combos too!
Mustard and Miscellany says
I just gave your recipe a shout out on my blog: http://mustardandmiscellany.com/2012/08/27/still-talking-about-bone-suckin-mustard/ giving you full credit, of course!
admin says
Wow! Thank you so much, that just totally made my day!
Cindy (Vegetarian Mamma) says
The picture made my mouth drop. YUMO! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! You can find this week's link up here: http://vegetarianmamma.com/gluten-free-fridays-recipe-party-2/
Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the "glutenfree bloggers" tab on our blog! Thanks, Cindy 🙂
admin says
Hi Cindy, thank you so much for the words of encouragement! I would love to participate in your link up party, I am going to head over there and check it out right now.