Rice Pilaf with Tomato
A version of pilaf with tomatoes, a different flavor.
Servings 6 persons
Calories 250kcal
Ingredients
- 1 cup rice baldo, osmancik
- ½ cup tomato grated
- 1 tablespoon orzo
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar optional
- 1 chicken bullion optional
- ¾ cup hot water or chicken stock
Garnish
- 1 pinch black pepper
- 5-6 stalks parsley chopped
Instructions
- Put the rice in a pot and cover it boiling with water. This must be done at least half an hour before cooking.
- Thoroughly rinse the rice under cold water, until the water under the colander is no longer white with starch. Set aside in the colander so the final drops can fall down while waiting.
- Use a pot that is non-sticky, wide and not too high.
- Add some olive oil, butter and orzo into the pan and stir and cook until the orzo changes color and turns brownish.
- Add the salt and the sugar.
- If you want to add a chicken tablet now is the correct time – make sure it dissolves thoroughly.
- Add the grated tomato and sauté until they absorb their own water. This might take up to 20 minutes.
- Add the rice and sauté until the rice becomes shiny. This might take about 5 minutes.
- Add the measured hot water and stir only once and close the lid. You should not stir again or open the lid to check often until serving. You can use chicken stock instead of water and the chicken bullion.
- Once the water boils lower the heat to minimum. It will cook in about 10 minutes.
- When the water is absorbed taste the rice. If the rice is not ready and still has a hard part in it; add 2-3 tablespoons of hot water.
- If the pilaf is ready; close the heat and place a paper towel on the pot and cover the lid again wait for 5-10 minutes and serve after stirring once.
- Garnish with chopped parsley and sprinkle with black pepper.
Notes
Make sure to rinse the rice well, until all the starch is washed out.
If tomatoes are not in the season and not tasty or colorful you can replace with dry tomatoes.