Pilaf with Tomatoes
3 T olive oil
2 garlic cloves, lightly crushed
1 onion, peeled and finely chopped
1 ½ cups brown rice
1 lb tomatoes, peeled, seeded, coarsely chopped
1 ½ cups water
2 T olive oil for finishing
1 ½ cups broth
Warm 1 T olive oil in pan add the onion, and sweat, covered, over medium heat until soft but not colored; add the rice and salt. Stir regularly with wooden spoon for a couple of minutes making sure that the rice is coated with oil. Add water and broth, stir and bring to boil. Reduce heat to simmer and simmer until rice is soft and all water is absorbed, about 40 minutes.
Heat 2 T olive oil in pan and add the chopped garlic and as soon as it begins to sizzle, add the tomatoes and toss repeatedly over high heat for a couple of minutes, or until the liquid as evaporated but hey have not fallen apart. Add the tomatoes and extra olive oil to the cooked rice and toss slightly together with two forks. Serve immediately.
Brenda Jaeck is a Holistic Nutrition and Lifestyle Counselor, Lecturer and Workshop Facilitator. She can be contacted at 917 213 9305 or firstname.lastname@example.org.