Pilaf with tomatoes
Description
I usually make pilaf with tomatoes at home in spring and summer because this dish turns out very light and juicy. However, you can prepare this pilaf in winter too—just serve it with a tasty little salad. You can also use this simple tomato pilaf recipe for fasting menus, or prepare it as a side dish to serve with meat. Actually, it doesn't matter how or what you eat this pilaf with—because you'll enjoy it in any case.
Instructions
- 1
Step 1
First, pour vegetable oil into a saucepan and place it over heat. When the oil is hot, add finely chopped onion and minced garlic, and fry the vegetables until golden brown.
- 2
Step 2
Next, add the rice to the onion and garlic, mix well and fry for another 2 minutes.
- 3
Step 3
After that, pour broth or water into a saucepan, season with salt, and bring the liquid to a boil over medium heat. Reduce the heat and cook the rice covered until tender, adding more broth to the saucepan if necessary.
- 4
Step 4
While the pilaf is cooking, we cut the tomatoes into small pieces and chop the fresh basil.
- 5
Step 5
When the pilaf is ready, mix it with tomatoes and basil, season with pepper to taste, and serve. Enjoy your meal!