This was a simple, tasty little pilaf. I made it just to add a little different accompaniment to my delicious fish with walnut, sumac and paprika cumbs. The rice had a lovely nutty taste from the butter with a slight sweetness from the tomato. Overall a subtle, tasty addition to a lovely meal.
1 cup basmati rice (rinsed)
20g butter (unsalted)
1 small onion (finely chopped)
2 medium tomatoes (peeled & seeded then chopped)
1 1/2 cups weak chicken stock
1/2 teaspoon salt
freshly ground black pepper
Rinse the rice in a sieve until the water runs clear. Leave to drain for a few minutes. Melt the butter in a saucepan over a moderate heat until just bubbling. Add the onion and garlic and fry gently for 5-6 minutes until soft. Turn up the heat slightly then add the rice and stir for about 5 minutes until all the moisture evaporates. Pour in the stock then stir in the tomatoes. Bring to a simmer then reduce the heat to very low, cover the pan and simmer very gently for 10-15 minutes undisturbed until all the water has evaporated. Turn off the heat, remove the lid and cover the pan with a clean tea towel then return the lid. Leave for 10 minutes then gently fluff with a fork just before serving.
I served mine with the delicious flathead fillets with a walnut, sumac and paprika crumb, but you could serve yours with just about anything you like.