The hot rice brings out the flavor of the fresh basil and tomato as the pilaf is tossed. The better the tomatoes, the tastier the pilaf will be. This dish is the perfect partner for grilled chicken.
Oxmoor House JANUARY 2006
Bring water to a boil in a medium saucepan. Add rice and salt; cover, reduce heat, and simmer 15 minutes. Remove from heat, and let stand, covered, 5 minutes or until liquid is absorbed.
. While rice stands, melt butter in a small skillet. Add onion; sauté 4 minutes or until tender. Remove from heat; stir in tomato and lemon juice. Add tomato mixture and basil to hot cooked rice; toss gently. Serve immediately.
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