Tomato Rice Pilaf

Instructions

1. Step 1

   Finely chop the onion on the cutting board with the chef's knife.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the saucepan with lid over medium heat, then stir in the chopped onion with the wooden spoon. Cook for 6 minutes until softened and translucent, without browning.

   Timer: 6 min (scalable)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: saucepan with lid — medium, wooden spoon

3. Step 3

   Stir in the rinsed and drained rice, tomato, water, and 5.0 gr of the salt with the wooden spoon, then bring the mixture to a gentle simmer over medium heat.

   Ingredients used: 300.0 gr Rice, 5.0 gr Salt, 400.0 gr Tomato, 300.0 ml Water

   Cookware: saucepan with lid — medium, wooden spoon

4. Step 4

   Cover the saucepan with lid and reduce to low heat. Simmer for 18 minutes until the liquid is absorbed and the rice is tender; stir once halfway if needed.

   Timer: 18 min (scalable)

   Cookware: saucepan with lid — low, covered, wooden spoon

5. Step 5

   Remove the saucepan with lid from the heat and let the pilaf rest covered for 10 minutes. Taste, then stir in the remaining 1.0 gr salt to adjust the seasoning.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 gr Salt

   Cookware: saucepan with lid — covered, off heat, wooden spoon