Rice Pilaf with Tomato
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Rice in pilaf (an oriental mixture)' — Farmers' Bulletin 771, 'Homemade Fireless Cookers and Their Use,' USDA, Feb. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Fireless-cooker finish (1 hour) converted to a covered stovetop simmer; naturally gluten-free as published. Distinct from Garlic Rice Pilaf already in the pool — this one is tomato-and-stock based with no garlic.
Rice simmered in stock with tomato, onion fried golden in butter, and a touch of sweet pepper. The bulletin calls it 'an oriental mixture' and warns, rightly, that pilaf is injured by overcooking.
Why this complexity: Rice is added gradually so the liquid keeps boiling.
Ingredients
- 1 cup long-grain white rice, rinsed
- 2 cups gluten-free chicken or vegetable stock
- 6 ripe tomatoes, chopped, or 1 cup canned tomato juice
- 2 tablespoons butter, divided
- 1 teaspoon sugar
- 2 slices onion, finely chopped (about 1/4 cup)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped green sweet pepper (optional)
Method
- Fry the onion in 1 tablespoon of the butter until yellow.
- Add the boiling tomato (juice and pulp, or the canned juice) and the boiling stock, and bring back to a full boil.
- Add the rice gradually so the boiling does not stop, along with the sugar, salt, pepper, and sweet pepper if using.
- Cover and cook at a bare simmer until the rice is just tender and the liquid absorbed, about 20 minutes. Do not overcook.
- Stir in the remaining tablespoon of butter with a fork and serve at once.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
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