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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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TOMATO PILAF I got this from one of our summer club hosts last summer. She is not sure were it originated but says it has been in her files since the early 80's. It is truly magnificent. Ingredients:
1-1/2 cups chicken stock |
1 medium white onion chopped |
1 garlic clove minced |
1 tablespoon olive oil |
1 pound tomatoes peeled and seeded |
1/4 teaspoon ground cinnamon |
1-1/2 cups long grain rice |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
1/4 cup chopped fresh basil |
1/4 cup toasted pine nuts |
Directions:
1. Heat stock to a slow simmer then chop tomatoes coarsely.
2. Gentle sauté onion and garlic in oil over medium low heat until vegetables are soft.
3. Add tomatoes and cinnamon then cook over gentle heat 5 minutes.
4. Add rice and stir to mix well then cook 5 minutes and add simmering stock.
5. Stir once to mix then cover and cook over low heat until rice is tender and liquid absorbs.
6. Remove from heat and let sit for 5 minutes then stir in salt, pepper, basil and nuts.
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