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Baked Tomato and Paprika Pilaf

A community recipe by

Not tested or verified by Nigella.com

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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
  • 250 millilitres long grain rice
  • 625 millilitres 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-

  • 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
  • For the Pilaf:

  • 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.
  • Tell us what you think