1 cup leeks (1 leek), washed and thinly sliced (green stalky ends discarded)
2 cloves garlic, finely minced
1/4 cup grated carrot
30 oz tomato puree (2 cans)
2 cups of chicken stock
1 1/2 cups of basmati rice
1 teaspoon red pepper flakes (optional)
1 teaspoon paprika (smoked works best)
1 teaspoon sugar
1 tablespoon red wine vinegar
1/4 cup parsley, finely chopped
1 salt and pepper to taste
Directions:
1. Saute the leeks, garlic and carrot in some olive oil and butter until they become translucent. 2. Add the tomatoes and cover allowing it to cook for about 15 mins or until the sauce begins to thicken. 3. Add the remaining ingredients except the rice and bring to a boil. 4. Add the rice, stir thoroughly and reduce the heat. 5. Cover the pot and let it simmer on a low heat for 15 mins until the rice is just tender BUT the liquid has NOT all been absorbed. 6. Remove from the heat and place a kitchen towel between the lid and the pot and let it rest until the rice has swollen. The residual heat will allow this to cook a little further. 7. Serve the tomato pilaf at room temperature with an optional dollop of Greek yogurt (if you prefer).
