Roasted Garlic and Tomato Brown Rice

Grains make up a huge part of my diet, so I’m always looking for new ways to jazz those kernels up.   Typically used as a side dish, I like to keep my grain creations simple, but just because they’re not always the centerpiece of the meal doesn’t mean they have to be boring.

A little spice, garlic, or fresh herbs can go a long way when trying to liven up a neutral grain, such as rice.  In this recipe, I combine the sweet flavor of caramelized garlic with juicy, oven-burst tomatoes and smoky paprika. I throw the mixture all together with some brown rice to create a light and tasty side dish bound to brighten up any meal.

Roasted Garlic and Tomato Brown Rice

(Serves 4)

-1 head garlic, chopped (12-15 medium cloves)
-2 heaping cups grape tomatoes, sliced in half (30-35 tomatoes)
-2 tsp. smoked paprika
-1 rounded tbsp. extra virgin olive oil
-1 1/2 cups of brown rice, cooked-Salt and pepper, to taste

Preheat oven 400F.  Line baking sheet with aluminum foil.  Place garlic and tomatoes on baking sheet and toss with oil and smoked paprika.  Generously sprinkle with salt and pepper.  Bake for 45-50 minutes, stirring halfway.  Remove from oven when garlic starts to brown and become caramelized and tomatoes begin to burst.  Serve, sprinkling a dash of smoked paprika on top, if desired.