"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Yellow Rice with Cherry Tomatoes Recipe

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This recipe for Yellow Rice with Cherry Tomatoes, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aileen Baker
Added: Friday, September 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. vegetable oil
1 medium onion, minced
2 garlic cloves, minced
1 tsp. minced fresh ginger
1 tsp. turmeric
2 cups long grain white rice
3 cups chicken stock
1 tsp. salt
tsp. pepper
1 pint basket of cherry tomatoes
2 scallions

Directions:
Directions:
1. In a wok or skillet, heat oil. Add onion, garlic, ginger, and turmeric and cook over medium heat until onion is softened, about 3 minutes.

2. Add rice, chicken stock, salt and pepper. Bring to a boil, reduce heat, cover, and cook until rice is tender and liquid is absorbed, about 20minutes.

3. Add cherry tomatoes and scallions. Cook, stirring to mix in, until tomatoes begin to burst, about 2 minutes. Remove from heat and serve.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 mins prep; 25 mins cooking
Personal Notes:
Personal Notes:
From Auntie Lily.

 

 

 

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