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  • Tomato Rice Pilaf

    5 votes
    Tomato Rice Pilaf
    Prep: 5 min Cook: 30 min Servings: 6
    by Mary Joseph
    24 recipes
    >
    This originated as a Lebanese dish that my mom always used to make, I tweaked it a bit adding tomatoes and mint and leaving out the meat that it called for. If you're a cheese lover this would be amazing with crumbled French Feta mixed in.

    Ingredients

    • 1/4 cup butter
    • 1/4 cup pine nuts
    • 1 cup long-grain rice
    • 1 14oz can chopped tomatoes with juice
    • 1 1/2 cups veggie broth
    • 1 teaspoon dried mint
    • 1/4 teaspoon allspice
    • 1 teaspoon salt
    • 1/4 teaspoon pepper

    Directions

    1. Melt butter over medium heat, brown (very light brown) pine nuts in butter. Add rice and cook for 2-3 minutes, stirring frequently until rice is transparent. Add tomatoes and juice, broth, mint, allspice, salt and pepper. Bring to boil, cover and simmer 15 minutes. Remove lid, cover with clean dishtowel, replace lid. Let stand in warm place for 10 minutes. Fluff with fork.

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    Reviews

    • Mihir Shah
      Mihir Shah
      This was great - served it with fish and it worked really well. The mint is unique and just great in this. Thanks so much for sharing, Mary.
      • Michael Chen
        Michael Chen
        Very good. Mihir made this for us and I would definitely do for friends/family.
        • Lyndsey
          Lyndsey
          This was so delicious! I really liked the added texture from the pine nuts. I look forward to making it myself sometime.

          Comments

          • John Spottiswood
            John Spottiswood
            This looks really good, Mary. We are definitely going to try it and review it!

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