This simple rice goes side by side with nice, ripe tomatoes and beautiful fresh herbs! The raisins balance the acidity of the tomatoes and the pine nuts give a crunchy effect. It’s light and delicious, no doubt about that!
Serves: 6-8 Prep. time: 20′ Cooks in: 60′ Ready in: 1:20′
3 large ripe tomatoes, grated
3 large ripe tomatoes, cut in round slices
1½ glass of water long-grain white rice
2 large onions, grated
1 cup extra-virgin olive oil
2 tbsp raisins
2 tbsp pine nuts, toasted
1 cup fresh parsley, finely chopped
1/2 cup fresh spearmint, finely chopped
1 tbsp sugar
3 tbsp dried breadcrumbs
salt, freshly-ground black pepper
In a large deep frying pan heat oil. Cook onions for 2-3 minutes until tender and lightly colored.
Add rice and cook for 1 minute stirring constantly with a wooden spoon. Stir in raisins and pine nuts.
Add grated tomatoes, sugar, parsley and spearmint. Add one glass of hot water or vegetable stock, season with salt and pepper.
When it comes to a boil transfer to a medium oven proof baking dish and cover with tomato slices. Drizzle with a little olive oil and sprinkle with breadcrumbs. Bake in a preheated oven for 40-45 minutes at 170ºC. If needed, add a little extra water.
Take baking dish out of the oven and serve immediately – if you want less moist, cover with a clean tea towel and leave for 5 minutes. Serve with feta or goat cheese and crusty bread.
Photo: George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Πιλάφι αλά γεμιστά