Greek Rice Pilaf

Use arborio rice or other short grain rice. This rice absorbs flavorful stocks and juices.

Heat the oil in a medium size skillet over medium high heat.

Add the rice and onion and saut until both are translucent , about 5 minutes.

Stir in the water with 1 heaping tablespoon of tomato paste , bring to a boil , then reduce the heat to low and cover the pan.

Simmer until the rice is just done , 20 minutes.

Add salt and pepper to taste , and the nutmeg , if using.

Sprinkle with the parsley , if desired.

Fluff with a fork and serve.

This can be used for bulgur pilaf as well.

As with bulgur pilaf , the quantity can easily be doubled , tripled , or more: use 1 1 / 4 times as much liquid as rice.

Be sure to increase the amount of olive oil and onion as you increase the rice and liquid.

Adventures in greek cooking.

olive oil, white rice, onion, water, tomato paste, salt & freshly ground black pepper, ground nutmeg, fresh parsley leaves