Turkish Pilaf with Tomato
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Turkish Pilaf I' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain). Measures and oven temperatures modernized. Naturally gluten-free as published. Distinct from the FB 771 tomato pilaf in method — this rice is browned first and finished in tomato, with no stock or onion.
Rice is browned in butter, steamed until the water is gone, then finished with hot stewed tomatoes until soft. Farmer gives three versions; this is the first and simplest.
Why this complexity: Rice is browned in butter before any liquid goes in.
Ingredients
- 1/2 cup long-grain white rice, rinsed and drained
- 1 tablespoon butter
- 1 cup boiling water
- 1 3/4 cups hot stewed tomatoes (canned, chopped, with their juice)
- Salt and black pepper, to taste
Method
- Cook the rice in the butter in a covered saucepan, stirring, until lightly browned.
- Add the boiling water, cover, and steam until the water is absorbed, about 12 minutes.
- Add the hot stewed tomatoes and continue cooking, covered, until the rice is soft, about 15 minutes more.
- Season with salt and pepper and serve hot, in place of a vegetable or alongside meat.
The verdict so far
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Testimony
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