Culinary

Tomato Brown Rice

• 4 tablespoons oil [vegetable]
• 1 large onion [thinly sliced]
• 2 cups long grain brown rice
• 2 desertspoons tomato paste or puree.
• Salt [to taste[
• 3 cups boiling water.

Wash the rice and soak in cold water for 30 minutes. Drain.

Heat the oil over a moderate heat in a large saucepan. Add the onion and fry, stirring occasionally for 5 - 7 minutes, until it is soft, but not brown.

Add the rice and fry 5 minutes, stirring constantly.

Stir in the tomato paste or puree and salt. Cook 2 minutes then pour in the boiling water.

Reduce the heat to low, cover the pan and simmer for 15-20 minutes, or until all the rice is tender and all the liquid has been absorbed. Stir occasionally. Turn the rice into a warmed serving dish and serve immediately.

* Although very few ingredients are used in this recipe, it is a [surprisingly] interesting and tasty dish.

Serves four. Allow half a cup of rice per person.

— Helen Corrigan.