ChezCindy: Rice Pilaf with Confit of Tomatoes

 

This rice pilaf requires a bit of watching over to complete the various steps.  But the outcome is unique and delicious.  The cherry tomatoes and garlic cloves are slowly roasted in olive oil (which is the process of confit) before moving on to the next steps of adding the orzo pasta and basmati rice.  Back into the oven to bake the rice to fully cook the pilaf and vegetables.  Which allows the perfect amount of time to sear chicken or chops to accompany the pilaf.  

Baked Rice Pilaf with Confit of Tomatoes & Garlic

2 pounds cherry tomatoes (4 heaping cups)

12 garlic cloves, peeled

1 medium red onion, sliced vertically (1 cup)

1/2 cup parsley stems cut into 1/2-inch pieces

1/4 cup parsley leaves, reserved for serving

1 teaspoon dried thyme

1/2 cup olive oil

2 teaspoons kosher salt, divided

1 teaspoon pepper, divided

1/2 cup orzo pasta

2 cups basmati or jasmine rice

4 cups boiling water

Preheat the oven to 400 degrees.  Working with a large Dutch Oven pan, add the whole cherry tomatoes, garlic, onion, parsley stems, thyme, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.  Cover the pan and place in the hot oven, cooking for 20 minutes.  Remove the lid and carefully scatter the 1/2 cup orzo pasta over the vegetables.  Replace the lid and continue cooking for 10 minutes.  

After cooking for a total of 30 minutes, remove the pan from the oven and again remove the lid.  Evenly scatter the rice over the vegetables without stirring, adding the remaining 1 teaspoon salt and 1/2 teaspoon pepper.  Carefully pour in the boiling water.  Replace the lid and continue cooking for 20-25 minutes until the water is absorbed and the rice is cooked.  Remove from the oven, while still covered with the lid, allow to set for 10 minutes.  Remove the lid and scatter the reserved parsley leaves and serve.