Turkish Pilaf with Tomato
- Ready In:
- 1hr 5mins
- 1 cup long-grain rice or 1 cup basmati rice
- 1 teaspoon salt
- boiling water
- 1 tablespoon unsalted butter
- 2 cups tomato juice
- 1 small cinnamon stick, optional
- Place the rice and salt in a small bowl and pour in boiling water to cover; set aside until water cools; drain, wash with cold water and drain again.
- Bring butter, tomato juice, salt to taste and optional cinnamon stick if desired, to boil in a heavy saucepan; add rice, stir, cover and boil for 2 minutes.
- Lower heat and simmer rice until all the liquid is absorbed; turn off the heat, cover the pan with a clean handkerchief or kitchen towel, replace the cover and set aside for 30 minutes before serving.
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This was really good! I served the rice with baked ling cod and a simple side of steamed broccoli and asparagus. The manner in which the rice is prepared is almost identical to the method used by Persians: rinse, drain, boil, drain again, steam. Well worth the effort! I thought the rice could have used a little bit of minced onion or shallots (1/4 to 1/3 cup finely minced.) The cinnamon gave the rice an interesting, subtle base note (is that the correct term?) and I would not omit it even though it is optional. Will make again! Reviewed for NA*ME Couscous and Rice Tag May 2014.
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I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.