tomato pilaf
- Categories
- Vegetable
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Fresh tomatoes (3 large) |
| 2 tablespoons | Vegetable oil |
| ½ teaspoon | Crushed garlic |
| 1½ teaspoon | Oregano leaves; crushed |
| 1 teaspoon | Salt |
| ¼ teaspoon | Ground black pepper |
| 1½ cup | Beef broth |
| 1 cup | Uncooked long-grain white rice |
| ¼ teaspoon | Sugar |
Use fully ripe tomatoes. Core and chop tomatoes; set aside. In a large saucepan heat oil until hot. Add garlic; cook until golden, about 1 minute.
Add tomatoes, oregano, salt, and black pepper; cook, uncovered, until tomatoes are slightly softened, about 4 minutes. Add broth; bring to a boil. Stir in rice and sugar; simmer, covered, until rice is tender, 15-18 minutes, stirring occasionally. Reheat with additional beef broth if needed. Serves 4.
"TOMATO LOVERS RECIPES", FLORIDA TOMATO COMMITTEE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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