Tomato pilaf

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.


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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