Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Tomato; fresh, ripe, Black pepper; freshly ground
;coarsely chopped 2 c Beef stock; fresh or canned
4 tb Butter 1 ts Tomato paste
4 tb Butter; melted 1 c Rice, uncooked; long or med.
1 ts Salt ;grain white rice

In a heavy 2 to 3 quart saucepan, combine the tomatoes, 4
tablespoons of butter, the salt and a few grindings of pepper.
Stirring and mashing the tomatoes with a spoon, cook over moderate
heat for 5 minutes until the mixture is thick and fairly smooth. Add
the stock and the tomato paste, bring to a boil and cook briskly for
5 minutes. Puree the mixture through a fine sieve set over a bowl,
pressing down hard on the tomatoes with the back of a spoon before
discarding the seeds and coarse pulp.
Measure the puree and return it to the saucepan. There should be 2
cups. If there is more, boil it briskly over high heat until reduced
to the required amount; if there is less, add more stock. Bring to a
boil over high heat, then pour in the rice. Stir once or twice,
reduce the heat to low, cover tightly and simmer for about 20
minutes, or until all the liquid has been absorbed and the rice is
tender but still slightly resistant to the bite.
Add the 4 tablespoons of melted butter and toss the rice with a fork
until the grains glisten. Drape a towel over the rice and let it
stand at room temperature for 20 minutes or so before serving.

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Source: Time Life Series: Middle Eastern Cooking "circa 69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 03-24-95

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