Pesto Rice With Slow Roasted Tomatoes And Walnuts

• For the tomatoes:
• 5 med.-lg. tomatoes, sliced into large chunks
• 3 lg. cloves of garlic, quartered
• 5 sprigs of fresh thyme, leaves stripped
• 4 stems of fresh oregano, leaves stripped
• 1.5 tablespoons olive oil
• 1 splash balsamic vinegar
• to taste Fresh ground pepper
• For the pesto and rice:
• 2 cups short grain brown rice
• 2 medium cloves garlic
• 2 packed cups fresh basil
• 2/3 cup walnuts
• scant 1/2 cups nutritional yeast
• 1 teaspoon salt
• 1/2 cup extra virgin olive oil

1. Heat oven to 375F. Line a large baking sheet with aluminum foil. Place a sheet of parchment paper on top. (You may need two baking sheets if your pan is not large enough.)
2. Scatter tomatoes on top. Strip herbs and scatter on top. Toss with olive oil and splash of balsamic. Spread tomatoes so that they're in a single layer with some space between each chunk. Sprinkle with kosher salt and pepper, to season.
3. Bake for 75-90 minutes, gently stirring at the 45 & 60 minute mark. Meanwhile, begin to prepare the remainder of the dish.
4. Place rice in a pot with four cups of water. Cover, and bring to a boil. Reduce heat to a low simmer. Cook for 45 minutes, or until rice is fluffy and tender.
5. In a food processor, process garlic. Add basil, 1/3 cup of walnuts, nutritional yeast, 1 tsp. salt and oil. Process until smooth. Set aside.
6. When rice and tomatoes are finished cooking, divide rice among four bowls. Add a generous spoonful of pesto to each bowl and toss to coat. Scatter tomatoes on top. Sprinkle remaining walnuts over the rice, and serve.

tomatoes, tomatoes, cloves of garlic, thyme, oregano, olive oil, balsamic vinegar, ground pepper, rice, short grain brown rice, garlic, fresh basil, walnuts, nutritional yeast, salt, extra virgin olive oil

Taken from food52.com/recipes/37830-pesto-rice-with-slow-roasted-tomatoes-and-walnuts (may not work)