This is a simple pilaf that goes well with roasted meats or chicken. The herbs
used depend upon the particular dish you serve it with. Match the flavors of
the meats with either oregano or herbes de Provence, or even use some cumin
and turmeric (leave out the herbs entirely)
to accompany middle-eastern grilled meats.
Fry the onions in hot olive oil until soft and golden. Add the garlic, and
fry for a few more seconds. Add the tomatoes and season to taste with salt,
pepper, and sugar. Sauté lightly, squashing the tomatoes until they have
a "fried" taste. Cover with water, and allow to simmer gently for 45 min.
Add bay leaf and/or oregano (or herbes de Provence).
Add a bit more water while cooking, if the mixture
becomes dry. When the sauce is rich in flavor and texture, add water to make
about 4 cups of liquid in the pan. Add the rice, bring to a boil, and simmer
very gently, covered and undisturbed for 20 minutes. Remove the bay leaf.
- 1/2 pound onions, peeled and chopped
- 4 T. olive oil
- 2 cloves garlic
- 1 tsp. salt
- 2 cups white rice
- 2 pounds canned, crushed tomatoes
- black pepper
- 1 tsp. sugar
- 1 bay leaf
- 1 tsp. oregano or 1 tsp. herbes de Provence