Ingredients:
- a good amount of olive oil to coat your pan or pot plus a small knob of butter
- 1 leek, washed and thinly sliced (green stalky ends discarded)
- 2 cloves of garlic finely minced
- 1 large grated carrot
- 500 grams of cooked tomato sauce or 2 cans of pureed tomatoes
- 2 cups of chicken stock
- 1 and 1/2 cups of basmati rice
- 1 teaspoon of ground chilies
- 1 teaspoon of smoky paprika
- 1 teaspoon of sugar
- 1 tablespoon of red wine vinegar
- a handful of finely chopped parsley
- salt and pepper to taste
Tomato Pilaf
Method:
- Saute the leeks, garlic and carrot in some olive oil and butter until they become translucent.
- Add the tomatoes and cover allowing it to cook for about 15 mins or until the sauce begins to thicken.
- Add the remaining ingredients except the rice and bring to a boil.
- Add the rice, stir thoroughly and reduce the heat.
- Cover the pot and let it simmer on a low heat for 15 mins until the rice is just tender BUT the liquid has NOT all been absorbed.
- Remove from the heat and place a kitchen towel between the lid and the pot and let it rest until the rice has swollen. The residual heat will allow this to cook a little further.
- Serve the tomato pilaf at room temperature with an optional dollop of Greek yogurt (if you prefer).
