Tomato pilaf
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .