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This publish is sponsored by Lundberg Household Farms.

September remains to be for Tomatoes

I at all times discover it humorous that in September, speak turns to fall and all of the produce that comes with it. I too am prepared for cooler climate however I’m not prepared to surrender tomatoes. I’ll nonetheless fortunately be cooking up a storm of summer time produce till I can’t (as a result of there’s loads of time for candy potatoes).

I do, nonetheless, discover myself trending in the direction of meals that would function a packed lunch or an exquisite, easy dinner. Plus, I used to be in a position to choose up dry-farmed native tomatoes for this recipe, taking the flavour excessive.

Salad being assembled in a kitchen

Lundberg Household Farms

I’m excited to associate with Lundberg Household Farms for this recipe. A pair years in the past I had the chance to go to a rice harvest with Lundberg and it strengthened what I already knew: they’re a great firm that’s dedicated to preserving the land for future generations all whereas making a beautiful product.

For those who scroll again by means of all of the recipes on the location with rice, you’ll discover I’m a bit obsessive about Lundberg Household Farms Natural Quick Grain Brown Rice. This complete grain rice has the proper tender texture with only a little bit of stickiness, which is important when making grain bowls and pilafs. Plus, figuring out Lundberg Household Farms dedication to top quality rice makes this dish additional particular.

Make this a Meal

I stored this mild as a result of I needed to have the ability to transfer in a couple of completely different instructions with it. This tomato pilaf, as is, is a pleasant, straightforward dinner. The brief grain brown rice helps cling to the tomatoes, the walnuts/herbs carry the dish collectively, and chickpeas carry the protein.

I like serving this pilaf with a facet of roasted greens (relying on the time of the season it could possibly be inexperienced beans or it could possibly be roasted candy potatoes). And, I’m often serving this with a giant salad.

Tomatoes tossed with rice, herbs, walnuts, and chickpeas


Tomato Rice Pilaf with Chickpeas



½ cup Lundberg Household Farms Natural Brown Rice, raw

1 ½ kilos smaller slicing tomatoes (see observe)

1 ½ cups cooked chickpeas


¼ cup toasted walnuts

½ cup flippantly packed basil

Zest from half a lemon

1 clove garlic, grated


2 to three tablespoons olive oil


1 ounce Buratta or feta


  • Mix the brown rice with 1 cup of water in a small pot. Deliver to a boil, scale back to a simmer, and canopy till the rice has absorbed the water and is tender; about 45 minutes. 
  • Whereas the rice is cooking, core and reduce the tomatoes; place in a bowl.
  • Place the walnuts on a chopping board and begin to chop. Add the basil, lemon zest, and grated garlic. Proceed to cut the combination collectively, as when you had been making a gremolata. Place in a bowl, add a pinch of salt, and sufficient olive oil to carry the combination collectively.
  • As soon as the rice is completed, switch it to the bowl with the tomatoes together with the walnut-basil combination and chickpeas. Add any cheese you may like and serve with some recent black pepper.


I used dry-farmed tomatoes that are only a bit larger than a golf-ball. I’d advocate tomatoes which are nonetheless a bit agency too.