This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
What could be better with grilled meats and vegetables, than a simple Greek Tomato Pilaf? So simple, and so flavorful, and adds just the right amount of flavor and texture to accompany these Lamb and Vegetable Kabobs…..
How to make Tomato Pilaf:
Heat the oil in a large saucepan, and saute the onions and garlic for 2 – 3 minutes.
Add the rice and parsley, stir to combine.
Add the tomato puree and bell pepper, stir to combine.
Add 4 cups of water, season with salt and pepper, and simmer until the water is absorbed and the rice is cooked.
Fluff with a fork and serve hot.
I will admit, I probably should have cut the bell peppers a bit thinner than I did, but it was perfect! Alex told me not to change a thing….words that I love to hear! Here is a close up shot of the Tomato Pilaf…..
It is unusual to cook without covering, but it works. I used regular long-grain white rice and Italian parsley, nothing fancy here folks…except the flavor!
Thank you so much for following along with this month’s Cooking with Astrology meal…..
We started with a simple and delicious Greek Orange and Olive Salad…..
and for dessert we have a creamy, delicious Honey and Lemon Tart…..
that looks like sunshine on a plate! 🙂
- 1/2 cup extra virgin olive oil
- 1 small yellow onion finely chopped
- 2 cloves fresh garlic finely minced
- 2 cups white rice
- 1 Italian parsley finely chopped
- 1 medium red bell pepper cut into thin strips
- 1 cup pureed tomatoes
- sea salt & fresh ground pepper
- Heat the oil in a large saucepan, and saute the onions and garlic for 2 - 3 minutes.
- Add the rice and parsley, stir to combine.
- Add the tomato puree and bell pepper, stir to combine.
- Add 4 cups of water, season with salt and pepper, and simmer until the water is absorbed and the rice is cooked.
- Fluff with a fork and serve hot.