Domatorizo pilafi (tomato pilaf)

Yield: 4 Servings

2 md Tomato; fresh ripe ;coarsely chopped      4 tb Butter
4 tb Butter; melted      1 ts Salt Black pepper; freshly ground
2 c Beef stock; fresh or canned      1 ts Tomato paste
1 c Rice

uncooked; long or med. ;grain white rice MMMMM----------------SILVER XPRESS MAIL SYSTEM 5--------------------- In a heavy 2 to 3 quart saucepan combine the tomatoes 4 tablespoons of butter the salt and a few grindings of pepper. Stirring and mashing the tomatoes with a spoon cook over moderate heat for 5 minutes until the mixture is thick and fairly smooth. Add the stock and the tomato paste bring to a boil and cook briskly for 5 minutes. Puree the mixture through a fine sieve set over a bowl pressing down hard on the tomatoes with the back of a spoon before discarding the seeds and coarse pulp. Measure the puree and return it to the saucepan. There should be 2 cups. If there is more boil it briskly over high heat until reduced to the required amount; if there is less add more stock. Bring to a boil over high heat then pour in the rice. Stir once or twice reduce the heat to low cover tightly and simmer for about 20 minutes or until all the liquid has been absorbed and the rice is tender but still slightly resistant to the bite. Add the 4 tablespoons of melted butter and toss the rice with a fork until the grains glisten. Drape a towel over the rice and let it stand at room temperature for 20 minutes or so before serving. 94 of 116 Source: Time Life Series: Middle Eastern Cooking "circa 69" MMed by: earl.cravens@salata.com Beach CA * 310-543-0439 28.8k (1:102/125) Д Area: International Cooking ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД Msg#: 68 Date: 24 Mar 95 23:25:00 From: EARL CRAVENS Read: Yes Replied: No To: ALL Mark: Save Subj: T/L Mid East 095-116 ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД ДДДДДДДДДДДДДД ДДДД ДДД