Tomato Oregano Pilaf

Tomato Oregano Pilaf

Ingredients:

• 300 g basmati and wild rice (mixed)

• 1 tsp dried oregano

• 1 tsp salt

• 1 tsp sweet paprika powder

• 600 g water

• 1 tbsp tomato paste

• 1 tbsp olive oil

  

Instructions:

1. Rinse the Rice:

   • Rinse the basmati and wild rice mix thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent clumping.

     
     

2. Sauté Rice

   

   • 

   • In a medium saucepan, heat the olive oil over medium heat.

   • Add rice first then tomato paste and stir for 1–2 minutes to caramelize slightly.

   • Add oregano, paprika, and salt and pour in water. Stir for another 10 seconds to bloom the spices.

3. Cook:

   

   • Bring to a boil over high heat, then reduce to a low simmer.

   • Cover tightly with a lid and simmer for about 15 minutes, or until the water is absorbed and the rice is tender.

4. Rest and Fluff:

   • Turn off the heat and let the pilaf sit, covered, for 5–10 minutes.

   • Fluff gently with a fork before serving

     
     

 Serve as a side to grilled vegetables:)