Greek Rice Pilaf

2 tbsp. olive oil
1 cup white rice, preferably Arborio or other short grain rice
1/2 md. onion, finely chopped
1-1/4 cups water and 1 heaping tablespoon tomato paste
Salt and freshly ground black pepper
1 pinch ground nutmeg, preferably freshly grated (optional)
1 tbsp. finely chopped fresh parsley leaves (optional)

Directions:

Heat the oil in a medium size skillet over medium high heat. Add the rice and onion and sauté until both are translucent, about 5 minutes.

Stir in the water, bring to a boil, then reduce the heat to low and cover the pan. Simmer until the rice is just done, 20 minutes. Add salt and pepper to taste, and the nutmeg, if using. Sprinkle with the parsley, if desired. Fluff with a fork and serve. Serves 4.

NOTES: Not caring much for the flavor of plain water, a Greek cook who does not have stock on hand will usually flavor the water with tomato paste: about 1 tablespoon tomato paste to 1 cup water. This can be used for bulgur pilaf as well.

As with bulgur pilaf, the quantity can easily be doubled, tripled, or more: Use 1 1/4 times as much liquid as rice. Be sure to increase the amount of olive oil and onion as you increase the rice and liquid.

Adventures In Greek Cooking

User Reviews:

Thanks Olga! This was very tasty and easy to prepare.

submitted by redrover06 on October 31, 2006

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