Greek Rice Pilaf with Red Sauce

Rice Pilaf with Tomato Sauce



An easy and healthy meal for kids and the whole family


    Rice Pilaf Tomato is a favourite flavouring recipe for many Greek dishes and housewives preserve quantities of tomatoes in summer to enrich their winter meals.


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Rice Pilaf with Tomato


    This popular tomato pilaf is usually made from fresh tomatoes that have been skinned and seeded, or from a homemade tomato sauce. Butter is used when available, otherwise olive oil.
    This simple Tomato-Rice Pilaf is the perfect side to serve with cooked chicken, pork or meat.

Preparation time: 20 minutes
Cooking time: 30 minutes
To serve: 4

RICE PILAF WITH TOMATO INGREDIENTS:

METRIC/IMPERIAL
·         50 g/2 oz butter or 3 tablespoons olive oil
·         1 medium onion, peeled and finely chopped
·         225 g/8 oz firm ripe tomatoes, skinned, seeded and chopped
·         450 ml/3/4 pint chicken or meat stock
·         2 teaspoons tomato puree
·         1 teaspoon sugar
·         Salt
·         Freshly ground black pepper
·         225 g/8 oz long- or medium-grain rice
·         Garlic (Optional)


AMERICAN
·         1/4 cup butter or 3 tablespoons olive oil
·         1 medium onion, peeled and finely chopped
·         1/2 lb firm ripe tomatoes, skinned, seeded and chopped
·         1 pint chicken or meat stock
·         2 teaspoons tomato puree
·         1 teaspoon sugar
·         Salt
·         Freshly ground black pepper
·         1 cup long- or medium-grain rice


RICE PILAF WITH TOMATO DIRECTIONS:

1.      Melt the butter or heat the oil in a medium heavy-based pan with a tight-fitting lid. Add the onion and fry very gently until soft and golden. Add the tomatoes and simmer, uncovered, for 10 minutes, until pulped and sauce-like. Add the stock, tomato puree (paste), sugar, salt, and pepper to taste and bring to the boil.

2.      Add the rice, and when the liquid regains boiling point stir well, cover the pan tightly and reduce the heat. Cook over low heat, without stirring again, for 17 to 20 minutes, until all the liquid has been absorbed and the rice is just tender.

3.      Remove the pan from the heat and take off the lid. Place a clean folded tea (dish) towel over the rice and leave for 5 minutes or so to absorb the steam. Toss the rice with a fork before serving.


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