Sun-dried Tomato Pilaf


recipe thursdayThis is a recreation of the lunch I ate at a Tokyo restaurant on Thursday. It sounded great on the menu--Sun-dried Tomato and Olive Tomato Pilaf--but the dish was flat, too salty, and not as interesting as I had hoped. My version improves the original by reducing the saltiness and adding the zest of a lemon, lightly pickled zucchini and more dried tomatoes.

Sun-dried Tomato Pilaf
serves 3-4

1 small zucchini
1 Tbsp balsamic vinegar
1 onion, chopped
1 clove garlic, minced
olive oil
2 cups rice
3 whole sun-dried tomatoes, minced
1 cup crushed tomatoes
16 black olives, cut in half
1 lemon, zested

Slice the zucchini into thin rounds and mix with balsamic vinegar and a pinch of salt; set aside.

Sautee the onion and garlic in olive oil until the onion is translucent. Add the rice to the pan stirring well to coat with oil and brown slightly before adding the water and remaining ingredients. Bring to a boil, then remove from heat and allow to cook (covered) for about 30 minutes.

When the rice is soft, stir in the zucchini. Serve as is, or with a sprinkling of shaved Parmesan or a drizzle of anchovy sauce.


This was bloody yummy!

I second that!!

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