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Tomato Pilaf
2
2
2
2
1
1
3
1
medium tomatoes, coarsely chopped
tablespoons chopped onion
tablespoons butter or margarine
cups water
cup uncooked regular rice
teaspoon instant beef bouillon
/4 teaspoon salt
/8 teaspoon pepper
Cook and stir tomatoes and onions in butter in 2−quart saucepan over medium heat for 2 minutes. Stir
in remaining ingredients. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14
minutes without lifting cover or stirring.
Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes. Serve with grated
Parmesan cheese if desired.
Yields 8 servings.
Tomato Pilaf
83
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