Baked Tomato and Paprika Pilaf
A community recipe by TimBris83Not tested or verified by Nigella.com
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Place all stock ingredients in a large pan, cover with water. Bring to the boil. Reduce heat and simmer for 1-2 hours until flavour is to your liking. Strain stock and discard vegetables, the stock should be nice and thin like a consomme
Pre-heat oven to 350F Soften the onions and chilli in the oil and butter for about 8 mins in a cast iron casserole. Add the rice and stir until translucent as if making risotto. Bring paprika broth to the boil and pour over rice and onions. Cover casserole and bake for 40 mins Leave to rest for 10 mins Season and serve as an accompaniment.
Introduction
A quick mid-week supper dish alongside which I serve pan fried King Prawns in Chilli and Garlic. In order to make this quick I make the stock (the real key to the dish) the day before. Serves 2
Ingredients
Serves: 4
For the Stock
- 3 carrots
- 1 large onion
- 1 celery heart
- 1 leek
- 8 black peppercorns
- 4 teaspoons smoked sweet paprika
- 1 tablespoon sea salt flakes (or 2 tsp ordinary salt)
- 1 tin diced tomatoes
- 1 water (enough to cover)
For the Pilaf
- 1 finely chopped onion
- 1 chopped dried chile (baby)
- 1 olive oil
- 1 butter
- 1 cup long grain rice
- 2½ cups paprika broth
Method
Baked Tomato and Paprika Pilaf is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
To make Stock
For the Pilaf
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