This recipe makes a strong case for why you should always have cooked grains in your refrigerator: It's unbelievably good, and you'll find yourself returning to it constantly as a springboard for quick one-skillet lunches. You decide if you want the tomatoes almost raw, coddled, or saucy. It scales down for one or two servings quite easily.
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pounds Roma (plum) tomatoes, chopped
- 4 cups any cooked grain, like brown rice, bulgur quinoa, farro, wheat berries, or oat groats
- 1/2 cup chopped fresh basil, for garnish
- Place olive oil in large skillet over medium-high heat. When hot, add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften a bit, 2 or 3 minutes.
- Add tomatoes, and once they start to cook, stir frequently until they reach desired doneness: 2 or 3 minutes for just warm, 3 to 5 minutes for tender but intact, and up to 10 minutes for them to break down and make a sauce.
- Add grain, stirring and breaking it up with back of a spoon or a fork until evenly distributed and heated through. Taste and adjust seasoning and serve, garnished with basil.
- Recipe adapted with permission from The VB6 Cookbook by Mark Bittman