Domatorizo Pilafi Tomato Pilaf
From despinap 15 years agoIngredients
- 2 medium ripe tomatoes; coarsely chopped shopping list
- 4 tablespoons butter shopping list
- 4 tablespoons butter; melted shopping list
- 1 teaspoon salt shopping list
- black pepper; freshly ground shopping list
- 2 cups beef stock; fresh or canned shopping list
- 1 teaspoon tomato paste shopping list
- 1 cup long or medium grain white rice; uncooked shopping list
How to make it
- In a heavy 2-3 quart saucepan, combine the tomatoes, 4 Tbs. of butter, salt and a few grindings of pepper. Stirring and mashing the tomatoes with a spoon, cook over moderate heat for 5 minutes until the mixture is thick and fairly smooth. Add the stock and the tomato paste, bring to a boil and cook briskly for 5 minutes.
- Puree the mixture through a fine sieve set over a bowl, pressing down hard on the tomatoes with the back of a spoon before discarding the seeds and coarse pulp. Measure the puree and return it to the saucepan. There should be 2 C. If there is more, boil it briskly over high heat until reduced to the required amount; if there is less, add more stock.
- Bring to a boil over high heat, then pour in the rice. Stir once or twice,
- reduce the heat to low, cover tightly and simmer for about 20 minutes, or until all the liquid has been absorbed and the rice is tender but still slightly resistant to the bite. Add the 4 Tbs. of melted butter and toss the rice with a fork until the grains glisten. Drape a towel over the rice and let it stand at room temperature for 20 minutes or so before serving.
People Who Like This Dish 2
- momo_55grandma Mountianview, AR
- greekcook1 Atlantic City, NJ
- despinap Brooklyn, NY
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Reviewed by 1 people-
congrats to you and Time Life Series high5 recipe
momo_55grandma in Mountianview loved it
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