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Tomato Pilaf

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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

Ingredients

Serves: 4

Metric Cups
  • 3 tablespoons olive oil
  • 1 onion (chopped)
  • 1 clove garlic (chopped)
  • 250 grams rice (white)
  • 400 grams chopped tomatoes (canned)
  • 1 pinch of salt
  • ½ litre vegetable stock
  • 1 teaspoon fresh mint
  • 1 handful pinenuts (toasted)
  • 3 tablespoons olive oil
  • 1 onion (chopped)
  • 1 clove garlic (chopped)
  • 9 ounces rice (white)
  • 14 ounces diced tomatoes (canned)
  • 1 pinch of salt
  • 1 pint vegetable broth
  • 1 teaspoon fresh mint
  • 1 handful pinenuts (toasted)

Method

Tomato Pilaf is a community recipe submitted by tinaw007 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • Then add the pine nuts and stir.
  • 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.
  • Fluff with a fork before serving.
  • 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.
  • 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.
  • Then add the pine nuts and stir.
  • 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.
  • Fluff with a fork before serving.
  • Tell us what you think