1 large vine ripe tomato
1 Cup Basmati, (or your favorite), rice
¼ Cup shredded parmesan cheese
salt & pepper to taste
InstructionsCut tomato in half and place cut side up in a drip pan.
Soak 1 hickory chunk for 30 minsStart BGE with pre-soaked chunk of hickory on the coals.
Stabilize BGE @ 180 -200 degrees and place drip pan with tomato in center of cooking grate. Close lid and slow smoke for 30 mins.
Remove Tomato and allow to cool slightly.
Dice tomato into small cubes and add to your rice cooker or sauce pan. Cook rice as you normally would.
Sprinkle with parmesan and serve.NotesTomato can also be added to already cooked rice. There is much debate over which is better.
I usually smoke several tomatoes at once and reserve the others for later use.Number of Servings: Time to Prepare: