Carolina Gold Rice Omelet

For the Preserved Tomatoes

1 pound ripe cherry tomatoes
1 tablespoon fennel seed, crushed
1 head garlic, halved
2 teaspoons Urfa pepper, may substitute red chili flakes
1 teaspoon salt, to taste
1 small bunch of parsley
1 cup canola oil

Heat oven to 425º. Place the tomatoes, fennel seed, garlic halves (cut sides down), Urfa pepper and parsley in a three-quart Dutch oven or other oven-proof dish. Add the oil. Place in the oven and roast for 40 to 45 minutes or until most of the tomatoes have collapsed but not all have burst. Remove from oven, and cool to room temperature.

Transfer to an airtight container, and refrigerate for up to one week.

For the Carolina Gold Sticky Rice

1 cup water
½ cup Carolina Gold rice
1 teaspoon salt
4 teaspoons rice wine vinegar

Bring the water to a boil in a small saucepan set over medium high heat. Add the rice and salt, and whisk to combine. Decrease the heat to low, and simmer 12 to 15 minutes, stirring occasionally to prevent sticking, until rice is tender. Remove from the heat, cover and set aside for five minutes.

Combine the cooked rice and rice wine vinegar in a bowl, and stir vigorously to activate the starch.

For each Omelet

¼ cup, cooked Carolina Gold rice
3 eggs, beaten
1 small handful spicy greens, such as frisée, arugula or mizuna
Oil or non-stick spray for the pan or griddle

To prepare:

Whisk together ¼ cup cooked rice and three eggs in a bowl.

Lightly oil a griddle or non-stick sauté pan, and set over medium heat. When the pan is hot, pour the eggs in the center, and allow them to spread into a thin layer. Use a spatula to shape into a round. Cook two to three minutes and when the egg begins to set, roll the omelet using the spatula and continue to cook until the egg is cooked through, adjusting the heat to prevent browning.

Place the omelet on a plate, and serve, top with ¼ cup of warmed preserved tomatoes and spicy greens.