Tomato Rice Pilaf #1
Source of Recipe
from kitchen bites
Tomato Rice Pilaf #1
1 large chopped onion
5 tbsp. vegetable or extra virgin olive oil
1 1/2 c. rice, washed in cold water and drained
1 28oz. can chopped or diced tomatoes
2 tsp. tomato paste
1 tbsp. sugar
salt and pepper to taste
1 tsp. allspice
1 1/2 c. water
Fry onion in 2 tbsp. of oil until golden.
Add rice, let saute for 2 minutes, stirring well.
Add tomatoes, tomato paste, sugar, salt, pepper, allspice and water.
Stir and cook, covered, over very low heat for 15 minutes.
Stir, cook an additional 10 minutes, adding a little water if too dry,
OR letting it evaporate, uncovered, if too wet.
Let sit for 10 minutes, covered, until grain is plump and tender.
Then stir in remaining oil.
Makes 6 to 8 servings.
Variation:
Fry 2 medium eggplants, cut into 1" cubes, in shallow oil
until lightly browned all over and soft inside.
Drain on paper towels and fold gently into the rice.
|
|
member logon
