This is a fresh twist on a traditional tapas . We used saffron rice instead of a mayonnaise based meat salad and sweet tomatoes to satisfy the appetite of vegetarians and meat eaters alike!
We’ve served them both hot ( broiled in the oven for 5 minutes) and cold with excellent reviews each time. They are also an elegant side dish to a grilled fillet!
12 mini tomatoes such as yellow, orange an red Holland , tops cut, seeded
1 cup Basmati rice
1 pinch saffron
2 Tbsp olive oil
1 clove fresh garlic, minced
1 spring flat leaf parsley, chopped
salt & pepper to taste
In a medium sauce pan, place the rice with just enough water to cover plus a quarter inch. Add the saffron and bring to a boil, lower the heat to a simmer and cover, DO NOT STIR. Let cook, and check often to see if the water has consumed, if necessary add more. Once the rice is done add the olive oil and the chopped garlic, stir and bring the heat up to medium. Let cook for five minutes.
Mix in the chopped parsley. Sal; and pepper to taste. Spoon the mix into the tomatoes and serve on top of the remaining rice.