Recipes
Oleana Turkish Tomato Rice with Farmer Chris’s Beefsteak Tomatoes
Serves 6 to 8
Recipe by Chef Ana Sortun
This recipe is simple to make for a robust, satisfying side dish.
Ingredients
4 cups medium grain rice
3 tablespoons extra virgin olive oil
1 small white onion, finely chopped
6 beefsteak tomatoes
Water
Salt and black pepper, to taste
Instructions
Cover the rice in lukewarm water and soak for 1 hour. Gently heat 1 tablespoon of olive oil in a heavy saucepan. Add the onions and cook over low heat for 5 to 8 minutes, until translucent. Cut the tomatoes in half vertically and grate on a hand grater until only the tomato skin remains in your hand. Place grated tomatoes in a glass measure and add enough water to make them equal to 8 cups of liquid. Season the liquid with salt and pepper. Add the tomatoes, liquid, and rice to the heavy saucepan.
Cover and cook over low heat for 15 to 20 minutes, until all liquid is completely gone and the rice is tender. Take the cover off of the saucepan. Do not stir. Cover the rice with a clean towel and let stand for another 5 minutes so that a crust forms on top of the rice.
Copyright © 2007 by Ana Sortun.
From the book the Oldways Table, published by Ten Speed Press.
Reprinted with permission.