Tomato Pilaf - page 201

Piláfi is the Greek name given to savoury rice dishes, and tomatoes, spinach, aubergines and courgettes are all popular additions. This recipe uses canned tomatoes for convenience. Serve as an accompaniment or with slices of feta cheese as a main dish

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large, heavy-based saucepan, add the onion and garlic and fry for 5 minutes, until softened. Add the rice and cook for 2-3 minutes, stirring all the time, until the rice looks transparent. 2 Add the tomatoes with their juice, the sugar, stock, - mint, salt and pepper. Bring to the boil then cover the saucepan with a tightly fitting lid and simmer for about 15 minutes, until the rice is tender and the liquid has been absorbed. Do not stir during cooking. When cooked, gently stir in the pine kernels, 3 towel, replace the lid and leave in a warm place for Remove the lid, cover the saucepan with a clean tea 10 minutes to dry out. Stir with a fork to separate the grains and serve with lemon wedges to squeeze over. variation An additional scattering of toasted pine kernels would enhance this pilaf, To prepare these, heat 1 tablespoon olive oil in a frying pan, add 55 g/2 oz pine kernels and fry until golden brown shaking the pan constantly