Greek Tomato Rice Pilaf

Instructions

1. Step 1

   Heat the olive oil in the saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

   Timer: 5 min (fixed)

   Ingredients used: 45.0 ml Olive Oil, 150.0 gr Onion

   Cookware: saucepan, wooden spoon

2. Step 2

   Add the garlic, tomato paste, and oregano. Stir until fragrant and the tomato paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 9.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: saucepan, wooden spoon

3. Step 3

   Stir in the drained rice and cook until every grain is coated and the edges begin to look translucent.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr long-grain white rice

   Cookware: saucepan, wooden spoon

4. Step 4

   Stir in the grated tomato and its juices, vegetable stock, salt, and black pepper. Bring the mixture to a gentle boil over medium heat.

   Ingredients used: 1.0 gr Black Pepper, 6.0 gr Salt, 400.0 gr Tomato, 360.0 ml Vegetable Stock

   Cookware: saucepan, wooden spoon

5. Step 5

   Cover with the lid, reduce to low heat, and simmer until the rice is tender and the liquid has been absorbed.

   Timer: 18 min (fixed)

   Cookware: lid, saucepan

6. Step 6

   Remove the saucepan from the heat and leave the rice covered to rest.

   Timer: 10 min (fixed)

   Cookware: lid, saucepan

7. Step 7

   Remove the lid, fluff the rice gently, and fold in the parsley and lemon juice. Serve hot.

   Ingredients used: 15.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: lid, saucepan, wooden spoon