Ingredients
- 1/4 cup butter
- 1/4 cup pine nuts
- 1 cup long-grain rice
- 1 14oz can chopped tomatoes with juice
- 1 1/2 cups veggie broth
- 1 teaspoon dried mint
- 1/4 teaspoon allspice
- 1 teaspoon salt
- 1/4 teaspoon pepper
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Tomato Rice Pilaf
Time: 5 minutes prep, 30 minutes cook
Servings: 6
Directions
- Melt butter over medium heat, brown (very light brown) pine nuts in butter. Add rice and cook for 2-3 minutes, stirring frequently until rice is transparent. Add tomatoes and juice, broth, mint, allspice, salt and pepper. Bring to boil, cover and simmer 15 minutes. Remove lid, cover with clean dishtowel, replace lid. Let stand in warm place for 10 minutes. Fluff with fork.
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Summary
This originated as a Lebanese dish that my mom always used to make, I tweaked it a bit adding tomatoes and mint and leaving out the meat that it called for. If you're a cheese lover this would be amazing with crumbled French Feta mixed in.
Menus and Pairings
Reviews
February 26, 2008
This was great - served it with fish and it worked really well. The mint is unique and just great in this. Thanks so much for sharing, Mary.I've cooked/tasted this recipe!
February 27, 2008
Very good. Mihir made this for us and I would definitely do for friends/family.I've cooked/tasted this recipe!
February 27, 2008
This was so delicious! I really liked the added texture from the pine nuts. I look forward to making it myself sometime.
Comments
February 7, 2008This looks really good, Mary. We are definitely going to try it and review it!
