Wild Rice and Roasted Tomatoes

• 4 tbsp extra virgin olive oil
• 1 cup wild or whole grain rice (instant does not work best)
• 2.5 c water
• 1 tbsp butter
• 1 tsp salt
• 1 pkg cherry tomatoes
• grated parmesean cheese, garnish to taste

1. Preheat oven to 450 F.
2. Line a cookie sheet with aluminum foil and coat with 1-2 tbsp of oil to make it nonstick. Slice cherry tomatoes in half and place cut side up on the sheet. Drizzle with olive oil, season with salt, and place into the oven for 40-45 minutes or until tomatoes appear leathery.
3. Meanwhile, while tomatoes are in the oven, introduce rice, water, and optional butter into a medium saucepan and let come to a boil over high heat. Stir, cover, and reduce heat to low. Let sit for 40-45 minutes or until rice is al dente or desired doneness. Fluff with fork.
4. Gently stir tomatoes with rice until well distributed. Transfer to serving bowl and season to taste with pepper or parmesean cheese.

Original recipe by Mike “Tartags”/”Pagercub” @ Deux Pager Recettes.