Bacon and Black Garlic Baked Rice is a hearty, savory dish where fluffy jasmine rice absorbs the rich flavors of smoky bacon, sweet black garlic, and melted mozzarella, topped with juicy tomatoes and fresh thyme for a delightful, comforting meal.
Bacon and Black Garlic Baked Rice
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
40 minutes
Bacon and Black Garlic Baked Rice is a comforting and flavorful dish that layers textures and tastes for a truly satisfying meal. The jasmine rice, cooked to perfection in a broth with a hint of lemon, serves as a light base, soaking up the savory essence of the crispy bacon and the caramelized sweetness of black garlic. Finely diced onions and fresh thyme add aromatic depth, while gooey, melted mozzarella gives a luscious, creamy finish. The juicy slices of ripe tomatoes on top, basted in olive oil, add a fresh and tangy contrast. This dish offers a harmonious blend of smoky, savory, and slightly sweet flavors, with a gourmet touch from the black garlic. Perfect as a comforting main dish or a delightful side for any meal.
Author:Black Garlic & Co.
Ingredients
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200g uncooked jasmine rice
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500ml vegetable broth, low sodium
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50ml water, room temperature
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One tsp fresh lemon juice
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Two tbsp olive oil
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150g brown onion, finely diced
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Four cloves fresh garlic, finely chopped
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200g bacon, diced
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Two flat tsp fresh thyme leaves, extra for garnish pepper
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Six large Black Garlic Cloves, finely sliced
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150g mozzarella, sliced or grated
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150g ripe tomato, finely sliced
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Dried thyme (optional)
Directions
Preheat the oven to 180 degrees Celsius using the top and bottom element function.
Put the rice into a ceramic ovenproof dish (approx. 24cm x 24cm) and pour in the broth, water and lemon juice then set aside.
In a pan fry the onion, garlic and bacon in 1 tbsp of olive oil until the onions are translucent and the bacon is slightly golden. Sprinkle with fresh thyme leaves and pepper.
Spread the onion mix in an even layer on top of the rice. Spread out the black garlic on top of the onion mix.
Next layer the mozzarella and finally the tomatoes on top.
Baste the tomatoes with some olive oil. Season with pepper and some dried thyme.
Bake in the oven on the middle shelf for 35 minutes or until the rice is fully cooked.
Garnish with fresh thyme.
