Beth Coffelt's Rice Pilaf
|Olive oil||2 Tablespoon|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Green pepper||1 , chopped|
|Tomatoes||2 , chopped|
|Raw long grain rice||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Pine nuts||1⁄3 Cup (5.33 tbs)|
|Currants/White raisins||1⁄3 Cup (5.33 tbs)|
|Ground pepper||1 Pinch|
Presoak a clay pot, top and bottom, in water for 15 minutes.
In a saucepan, saute the chopped onion, peppers, and garlic in the olive oil until transparent and tender.
Add the tomatoes and set aside.
Add the saffron to the chicken stock and place it in the presoaked pot.
Add the rice and stir, then add the pine nuts, currants or raisins, salt, pepper and the sauteed vegetable mixture.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 45 minutes, or until the rice is tender.