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TOMATO PILAF

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Serves: 4

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What does this mean?

Uses tinned tomatoes for ease, and is a really nice accompaniment with grilled meats.

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Ingredients

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  • 3 tablespoons olive oil
  • 1 onion (chopped)
  • 1 clove garlic (chopped)
  • 250 grams rice (white)
  • 400 grams chopped tomatoes (canned)
  • 1 pinch of salt
  • 0.47 litres vegetable stock
  • 1 teaspoon fresh mint
  • 1 handful pinenuts (toasted)

Method

  1. Heat the oil in a large saucepan and add the garlic and onion and fry until soften. Add the rice and cook for 2-3 minutes stirring all the time. Add the tomatoes and their juice, sugar, stock, mint and a touch of salt and pepper.
  2. Bring to the boil and cover with a tight fitting lid and allow to simmer for 15 minutes, until the rice is soft and has absorbed all the liquid.
  3. Then add the pine nuts and stir.
  4. Remove the lid and place a clean tea towel of the saucepan and then replace the lid, moving away from the heat and leave for 10 minutes.
  5. Fluff with a fork before serving.

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