Any remaining liquid will be absorbed and the grains will firm up so you don’t end up with sticky rice. Tomato Pilaf is a community recipe submitted by tinaw007 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. In hot oil in a 3-quart saucepan, saute onion until golden, about 3 minutes. Reduce heat to low; simmer 15 minutes or until liquid is absorbed and rice is tender. Let the Sun-Dried Tomato Spinach Rice Pilaf rest with the heat off, but still covered, after cooking. Bring it to a boil and reduce the heat to a simmer. Cover; bring to a boil. Cover the pot with the lid and simmer for 15 minutes. Serve with lemon wedges. Resting . Add 4 cups of water, season with salt and pepper, and simmer until the water is absorbed and the rice is cooked. Add the tomato puree and bell pepper, stir to combine. Just adjust cooking time if using a different kind of rice … Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. Since I used tomato sauce I decreased water to 1 1/2 cups. I used 1:2 (Rice : water) ration. In rice cooker, if you have saute mode, saute everything and then just cook like regular rice. Heat the oil in a large saucepan and add the garlic and onion and fry until soften. Save this recipe for Sun-Dried Tomato Spinach Rice Pilaf to Pinterest!. Add the rice and parsley, stir to combine. Place in serving bowl; top with cheese. Adjust water and tomato sauce ration based on preference; General notes: This can be adapted to traditional rice cooker or pressure cooker. Drain the rice and add it to the pot along with the salt, pepper, and 2 cups of water. How to make Tomato Pilaf: Heat the oil in a large saucepan, and saute the onions and garlic for 2 – 3 minutes. Add tomatoes, salt, pepper and stock; mix well. Add Add the parsley and fluff the rice. Add rice; cook 1 minute, stirring constantly.