Skip to main content

greek style tomato rice

 We have bowls of tomatoes from our garden staged on the kitchen counter- waiting to be eaten or shared, either way-all good.  I've been on the lookout for new to me recipes using my tomatoes and this one for Greek style tomato rice is a five star ⭐️ winner.  I made a few adaptions to the original I found in a magazine that I have been hanging onto for way too long.  The rice will be fairly soupy, not like my photo which was taken the day after I served the recipe but I wanted to share because-so good.  And the day after greek stye tomato rice is still exceptional and would make a nice starter or first course before dinner.  The feta cheese on top is bomb 💣 and I loved using Ouzo instead of wine for the rice.  I used chopped early girl tomatoes, fresh oregano, shallots, Ouzo, Arborio rice, tomato paste, lemon juice, olive oil and butter in my tomato rice.  Check out my recipe.

Ingredients and Recipe for Greek Style Tomato Rice
Serves 3-4

2-3 tablespoons extra virgin olive oil
1-2 tablespoons butter
2 medium size shallots, chopped
2 generous cups chopped tomatoes
1 tablespoon tomato paste
1 cup Arborio rice
1/3 cup Ouzo
Sea salt and freshly ground black pepper
3&1/2 cups hot water, divided
2 tablespoons chopped fresh Greek oregano
2-3 tablespoons lemon juice
2-3 ounces crumbled feta cheese

In a large 12" skillet heat the oil and butter over medium high heat until butter melts, begins to sizzle.
Add the shallots, cook and stir for a few minutes, stir in the chopped tomatoes with a teaspoon of sea salt. Continue to cook and stir until tomatoes soften and become juicy.  Stir in the tomato paste, then add the rice.  Cook and stir mixture until the rice becomes translucent on the edges and begins to toast (2 minutes).  Pour in the Ouzo, careful not to light on fire.  Continue to simmer, cooking and stirring until liquid is absorbed.  Stir in the 3 cups of hot water, stir in 1&1/2 teaspoons sea salt.  Bring to a boil, reduce heat and simmer on medium heat.  Cook uncovered, stir often until the rice is tender, stir in the 1/2 cup of hot water.  Remove from the heat when the rice is al dente, stir in the lemon juice and fresh oregano.  Check the seasoning, adding more salt if necessary and black pepper.  Place tomato rice in soup bowls and sprinkle with crumbled feta cheese.  Drizzle with extra virgin olive oil to serve.


Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rubbed into the sugar for the cake

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

braised romano beans with heirloom tomatoes and purple leaf sweet basil

  Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée.  I know because that's what we had for dinner last Saturday night.  I happily used purple basil from my own herb pots that are now watered with leftover shower water.  We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car. I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil. Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes.  🍅 This is one of those simple good veg recipes. Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil Serves 2-4 1 pound fresh romano beans, washed and trimmed 2 tablespoon