A very simple tomato-based rice side dish recipe from Turkey. From turkishcookbook.com. A flavorful, freshly picked from the garden, preferably organic tomato works best for this recipe. *Update* 17 June 2011: Last week I prepared this substituting quinoa for the rice. Rinse the quinoa first as directed in Step #1 and proceed with recipe as written. The quinoa was completely cooked and liquid evaporated in about 25 minutes.
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- 236.59 ml white rice, washed and drained
- 1 large tomato (ripe but firm)
- 14.79 ml butter
- salt, to taste
- 1Drain the rice in a fine mesh strainer for 1 full minute under cold water. Set aside to drain. This is best done first thing in the early part of the day.
- 2Grate the tomato into a glass measuring cup. I used a cheese grater and grated the toms down to their skin, then discarded.
- 3Add enough water to the tomato to equal 2 cups.
- 4Pour the mixture into a medium sized pot; add the butter and salt.
- 5Bring to boil and stir in the rice.
- 6Cover and cook on low heat. This will take about 15-20 minutes. If for some reason the rice starts to dry out, add about 1/4 cup more water and cook an additional 5-10 minutes.
- 7Transfer to a serving bowl and garnish with *fresh* parsley. This side dish works well and is a perfect accompaniment to a heavily seasoned/more intensely flavored main dish because the flavors won't compete.
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Nutritional Facts for Pilaf With Tomato Turkish-Style (Domatesli Pilav)
Serving Size: 1 (97 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 204.7
- Calories from Fat 28
- Total Fat 3.2 g
- Saturated Fat 1.8 g
- Cholesterol 7.6 mg
- Sodium 30.8 mg
- Total Carbohydrate 39.5 g
- Dietary Fiber 1.8 g
- Sugars 1.2 g
- Protein 3.5 g