Sambar Onion Rice Bake Recipe

About this recipe

A hearty and flavorful kosher dinner featuring salt-baked beef, complemented by a savory tomato and rice mixture. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Catch Crystal Rock Salt Grinder
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 1 kg Whole Farm Grocery Sugar (Packet)
• 200 g Hommade Tomato Puree

Instructions

1. 1. Preheat your oven to 375°F (190°C). Line a large, shallow baking pan with 2 layers of heavy-duty foil.
2. 2. Pour 10 oz of rock salt into the pan, spreading it evenly to create a layer about 1 to 1 1/2 inches thick. Moisten the salt with a small amount of water and press it down evenly.
3. 3. Make a small indentation in the middle of the salt layer and place a heat-safe dish or foil ball in the center. Cover the dish or foil ball completely with the remaining rock salt, pressing firmly to create a layer about 1 to 1 1/2 inches thick.
4. 4. Bake the salt-covered dish or foil ball in the preheated oven for 2 hours.
5. 5. While the salt layer is baking, heat 1 cup of water in a saucepan over medium heat. Add 1 finely chopped onion and cook until softened.
6. 6. Stir in 16 oz of tomato puree, 1/2 cup of rice, and 1 tsp of sugar. Simmer the mixture for 15 minutes, stirring occasionally, until the rice is tender and the flavors are well combined.
7. 7. Remove the salt crust from the oven and carefully break it away. Serve the tomato and rice mixture as the main dish for a complete dinner.