Rice & Pasta

Feta Pasta Bake

Kreplach or Ravioli Dough

Red Risotto with Roasted Pumpkin

Rice & Cheese Latkes

Tomato Rice

Smoked Salmon Pasta


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(c)2005 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

I suppose you could say that this is a pilaff but the flavourings are reminiscent of the Mediterranean and not the middle east.

2 cups of long grain rice
3 cups of boiling water
450g (llb) leeks
450g (llb) tomatoes diced or whole if using cherry ones
or
A standard tin 445g (1lb) tin  (can) of chopped tomatoes
Mixture of any fresh herbs (oregano, rosemary, thyme)
Small amount of olive oil.

Slice the leeks finely and fry off in the oil.

Mix all the dry ingredients together in a casserole dish with a tight lid add the water

Place in a hot oven and cook until all the liquid is absorbed, about 30 minutes.  Just before serving stir in a little olive oil and lots of black pepper.
.