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Receta Tomato Rice Pilaf
by Mary Joseph

Tomato Rice Pilaf

This originated as a Lebanese dish that my mom always used to make, I tweaked it a bit adding tomatoes and mint and leaving out the meat that it called for. If you're a cheese lover this would be amazing with crumbled French Feta mixed in.

Calificación: 4/5
Avg. 4/5 5 votos
Tiempo de Prep: Líbano Lebanese
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 1/4 cup butter
  • 1/4 cup pine nuts
  • 1 cup long-grain rice
  • 1 14oz can chopped tomatoes with juice
  • 1 1/2 cups veggie broth
  • 1 teaspoon dried mint
  • 1/4 teaspoon allspice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Direcciones

  1. Melt butter over medium heat, brown (very light brown) pine nuts in butter. Add rice and cook for 2-3 minutes, stirring frequently until rice is transparent. Add tomatoes and juice, broth, mint, allspice, salt and pepper. Bring to boil, cover and simmer 15 minutes. Remove lid, cover with clean dishtowel, replace lid. Let stand in warm place for 10 minutes. Fluff with fork.