tomato rice

Tomato Rice

1/3 cup olive oil
12 cloves garlic, minced
12 leek bulbs thoroughly rinsed and chopped
6 cups (uncooked) brown rice
3 Tbsp paprika
2 #10 cans tomatoes
2 cans tomato juice
1 massive pinch saffron
1 bunch parsley
salt and black pepper to taste

Add rice to a pot with a 1/2 teaspoon oil. Give a quick stir. Add 11 cups of water to rice. Cover, and bring rice to a boil, then remove from heat for 3-5 minutes. Put rice pot on low heat for 30 minutes or until fully cooked.

Meanwhile, sauté chopped leeks until tender. Add garlic and salt, and simmer gently for 5 minutes. Add paprika and simmer briefly. Add canned tomatoes and tomato juice. When tomatoes are thoroughly heated, process at low speed in a food blender. Return contents to stove, add saffron, combine with rice, add chopped parsley and salt and pepper to taste.


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 3 gallons of soup. Adapt accordingly for your own needs.

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