Prep 10 mins
Cook 20 mins
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.
- 236.59 ml white rice, washed and drained
- 1 large tomatoes (ripe but firm)
- 14.79 ml butter
- salt, to taste
- fresh parsley
- Drain 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.
- Grate the tomato into a glass measuring cup. I used a cheese grater and grated the toms down to their skin, then discarded.
- Add enough water to the tomato to equal 2 cups.
- Pour the mixture into a medium sized pot; add the butter and salt.
- Bring to boil and stir in the rice.
- Cover 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.
- Transfer 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.
This was great with Dolma (Stuffed Grape Leaves), Iraqi-Style for a filling meal. I'm sure this would be a perfect five stars with fresh garden tomatoes. I used a good canned plum tomato but another time I will make it with fresh. I did not add the parsley garnish and used sea salt. Thanks Cookgirl for another wonderful recipe.