Tomato Pilaf

A community recipe by tinaw007

Not tested or verified by Nigella.com

Print me

Introduction

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.

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.