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Quick and Easy Recipe
Tomato Rice Pilaf Recipe
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.
| Prep time: 5 Minutes |
Lebanese
|
| Cook time: 30 Minutes | Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 214 | |
| Calories from Fat 94 | 44% |
| Total Fat 10.86g | 14% |
| Saturated Fat 5.13g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 679mg | 28% |
| Potassium 79mg | 2% |
| Total Carbs 26.35g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.87g | 1% |
| Protein 2.94g | 5% |
Ingredients Convert Measures
- 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
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.
February 7, 2008 23:29