Side Pannel
Domatorizo Pilafi (Tomato Pilaf)
Domatorizo Pilafi (Tomato Pilaf)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Greek, Rice
Ingredients List
- 2 md Tomato; fresh, ripe,
- ;coarsely chopped
- 4 tb Butter
- 4 tb Butter; melted
- 1 ts Salt
- Black pepper; freshly ground
- 2 c Beef stock; fresh or canned
- 1 ts Tomato paste
- 1 c Rice, uncooked; long or med.
- ;grain white rice
Directions
SILVER XPRESS MAIL SYSTEM 5
In a heavy 2 to 3 quart saucepan, combine the tomatoes, 4 tablespoons of
butter, the 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 cups.
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 tablespoons 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.
94 of 116
In a heavy 2 to 3 quart saucepan, combine the tomatoes, 4 tablespoons of
butter, the 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 cups.
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 tablespoons 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.
94 of 116
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