High Protein Recipes Starches Vegetarian

Tomato Onion Rice

I’ve doubled the ingredients in this recipe so that you can use the leftovers to make a thick and creamy Tomato Soup for another meal.

Saute 2 chopped onions over medium heat in 1 tablespoon extra-virgin olive oil until just starting to color. Stir in

4 cloves sliced garlic
2 teaspoons dried oregano
1/2 cup parboiled brown rice
1/2 cup vegetable broth or water
1 cup dry red wine
1/4 teaspoon each sea salt and black pepper

Place in dish 4 tomatoes cut in half and placed with cut side down. Lower heat to low and cook covered without stirring for 10 minutes. Remove lid and using a pair of tongs grab the skin of each tomato and discard. Stir the dish mashing the tomato as you do so. If the dish is too soupy continue cooking, stirring frequently over low heat until desired consistency. Remove from heat; taste and add sea salt and pepper if needed and 1/4 cup fresh chopped parsley. Set aside half and refrigerate for another meal.

You may garnish with any of the following if desired:

  • Parmesan cheese
  • chopped or sliced olives
  • finely diced raw red bell pepper

 

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I've always abhorred the idea that the only way to lose weight is to starve yourself, eat foods that are foreign to you, or gulp down special weight loss potions. I've proved that it is not only possible, but it's easy and fun to lose weight The UnDiet way. The UnDiet is extremely flexible, allowing you to make deviations based on your personal taste, the choices confronting you at any given time, your mood, your cooking skills and the time you have available. A gourmet cook can be happy with The UnDiet as well as those who don't know or care what saute means. You can eat out at restaurants and parties and still not fall off The UnDiet. You can eat olive oil, butter, cream, meat, mayonnaise and still not fall off The UnDiet. You can eat until you're full and still lose weight, once you've mastered the basic principles of The UnDiet. So dig in to this blog, subscribe to the newsletter for lots of extras not published on the blog and get ready for the Kindle book coming soon.

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