Rice and Vegetable Pilaf


Taken by the amazing Masala Cha (click the photo to see her flickr).

I haven’t tried this one yet. But it’s on the list… I love Tessa Kiros.

30g/1 oz of butter
2 tbsp olive oil
1 small red onion, chopped
1 tsp sweet praprika
2 garlic cloves, chopped
1 small red pepper/capsicum, diced
150g/5½ oz button mushrooms, diced
4 tbsp chopped parsley
2 tbsp worcestershire sauce
2 tbsp soy sauce
250g /9 oz diced tomatoes
1½ cups long grain rice

Heat the butter and oi in a heavy-based pan. Saute the onion over a low heat for a few minutes, until it is softened and golden. Add the praprika, saute for a half a minute or so and then add the garlic, pepper, celery and mushrooms. Increase the heat and continue cooking and stirring untill all the juices has evaporated and the vegetables become soft and golden and look almost gooey. This is important so that they don’t taste steamed at the end.

Add the parsley, worcestershire sauce and soy sauce. Let it bubble up and then pour in the tomatoes. After a few minutes, when the tomatoes surrender and collapse, add the rice, stirring to coast it well. Season with salt (remembering you have added soy sauce already) and pepper; then cover with 3 cups of hot water.

Bring to the boil and cook for a couple of minutes to get it going. Give it a stir, cover the pan and lower the heat to an absolute minimum. Cook for 15 minutes or so, until holes appear on the surface and the rice is cooked. Take care not to burn it, but it’s fine to have a few nice crusty patches on the bottom. Remove from the heat and flubff it up a bit with a fork. Cover with a tea towel, replace the lid and leave to steam for 10 minutes or so before serving.

Serves 6 as a side dish, or 4 as a main meal.

Source: Apples for Jam by Tessa Kiros


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