KCB 2.16: Tomato Rice with Herbs
Tomato Rice with Herbs
This simple combination of rice, boil in a 2-litre/quart saucepan over herbs, and tomato with an Italian flavour can also be used as an alternative stuffing for baked peppers.
• PREPARATION TIME: 5 minutes
• COOKING TIME: 25-35 minutes
• YIELD: Enough for 4 persons
• COOKING TIME: 25-35 minutes
• YIELD: Enough for 4 persons
• 1 cup (250 ml) basmati or other long-grain white rice
• 1 3/4 cups (435 ml) water
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) paprika
• 1 tablespoon (20 ml) tomato paste
• 2 tablespoons (40 ml) fresh basil leaves, chopped fine
• 2 tablespoons (40 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 cup (250 ml) firm tomatoes, cut into 1 1/4 cm (1/2-inch) cubes
• 2 tablespoons (40 ml) finely chopped fresh parsley
• 1 3/4 cups (435 ml) water
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) paprika
• 1 tablespoon (20 ml) tomato paste
• 2 tablespoons (40 ml) fresh basil leaves, chopped fine
• 2 tablespoons (40 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 cup (250 ml) firm tomatoes, cut into 1 1/4 cm (1/2-inch) cubes
• 2 tablespoons (40 ml) finely chopped fresh parsley
1. Wash, drain, and dry the rice.
2. Bring the water, salt, paprika, tomato paste, and basil slowly to a boil in a 2-litre/quart saucepan over moderate heat.
3. Heat the olive oil in a non-sticking 2-litre/quart saucepan over moderately low heat. Saute the asafoetida in the hot ghee. Add the rice and stir fry for about 2 minutes or until the rice grains turn whitish.
4. Pour in the boiling water. Stir, raise the heat to high, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and gently simmer, without stirring, for 15-20 minutes or until all the water has been absorbed and the rice is tender and flaky.
5. Remove the rice from the heat and allow it to steam for 5 minutes with the lid on. Finally, fold in the tomatoes and fresh parsley and serve immediately.
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