Rosemary Cherry Tomatoes w/rice

Last night we had a delicious vegetarian meal of cherry tomatoes tossed with fresh rosemary. Add in some sauteed onion and do a little happy dance because it's so mmm mmm good!

Rosemary Cherry Tomatoes
1 pint cherry tomatoes, halved
1 small onion, chopped
1 green onion, sliced
2 Tbsp fresh rosemary, chopped
olive oil

2 cups organic white rice
3 cups water
1 Tbsp coconut oil (or which ever oil you prefer)

1. Rinse the 2 cups of rice in cold water.
2. Heat the oil in a sauce pan.
3. Saute the rice in the oil for about a minute then add the 3 cups water.
4. Bring to a boil, cover, and reduce to a simmer for about 10-20 minutes (until soft and tender).

To make the tomato mixture:

1. Heat some olive oil in a frying pan. Saute the chopped onions until soft and fragrant (3 minutes or so)
2. Add the cherry tomatoes and rosemary, stirring to coat. Heat through for 2 minutes, stirring often.
3. Add the green onion, stir for 30 seconds then place the mixture on top of the cooked rice.
4. Serve and enjoy!