PILAF WITH WINE & TOMATOES

PILAF WITH WINE & TOMATOES

(E: this is the rice dish we made when you visited us last year.)

2 Tbsp olive oil

1 cup chopped onion

1 1/2cups long-grain rice

Salt and freshly ground black pepper

1 cup dry white wine (red will also do fine)

2 cups chicken, beef, or vegetable stock, or water, heated to the boiling point

About 1 cup chopped tomatoes (canned are fine; don't drain)

Freshly grated Parmesan cheese (optional)

Place the oil in a large, deep skillet which can later be covered and turn the heat to medium-high.

When the oil is hot, add the onion.

Cook, stirring, until the onion softens but does not begin to brown, 5-8 minutes.

Add the rice all at once, turn the heat to medium, and stir until the rice is glossy and completely coated with oil, 2-3 minutes.

Season well, then add the wine and cook, stirring,

until some of it has bubbled away, about 2 minutes. Turn the heat to medium-high and add the liquid and the tomatoes.

Bring to a boil, then turn the heat to low and cover the pan.

Cook for 20 minutes, then check the rice.

When the rice is tender and the liquid is absorbed, it's done.

If not, cook for 2-3 minutes and check again.

Serve, topped with grated Parmesan.

Serves 4

How to Cook Everything by Mark Bittman, pg 203