Tomato Rice Pilaf

Instructions

1. Step 1

   Combine the crushed tomato and vegetable stock in the saucepan. Bring to a gentle simmer over medium heat, then keep warm over low heat.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Tomato, 350.0 ml Vegetable Stock

   Cookware: saucepan, wooden spoon

2. Step 2

   Melt the butter with the olive oil in the pot over medium heat. Add the onion and cook until softened and lightly golden.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion, 30.0 gr Unsalted Butter

   Cookware: pot, wooden spoon

3. Step 3

   Stir in the garlic, tomato paste, paprika, and black pepper. Cook until fragrant and the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Black Pepper, 6.0 gr Garlic, 2.0 gr Sweet Paprika, 30.0 gr Tomato Paste

   Cookware: pot, wooden spoon

4. Step 4

   Add the rice and salt. Stir over medium heat until the grains are evenly coated and lightly toasted.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr long-grain white rice, 6.0 gr Salt

   Cookware: pot, wooden spoon

5. Step 5

   Pour the warm tomato mixture into the pot and stir once. Bring to a steady simmer over medium heat.

   Timer: 3 min (fixed)

   Cookware: pot, saucepan, wooden spoon

6. Step 6

   Cover the pot and reduce to low heat. Cook until the rice is tender and the liquid has been absorbed.

   Timer: 18 min (fixed)

   Cookware: lid, pot

7. Step 7

   Remove the pot from the heat and leave it covered to rest.

   Timer: 10 min (fixed)

   Cookware: lid, pot

8. Step 8

   Uncover, add the parsley, and fluff the pilaf gently with a fork before serving.

   Ingredients used: 10.0 gr Parsley

   Cookware: fork, pot