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Tomato Noodle Rice

Turkish
Rice / 27 April 2020

Rice is among the most favorite of Turkish cuisine. Rice pilaf, which has many different recipes and attracts attention with its structure suitable for diversification, is a guest of the table of millions of people every day. Since rice pilaf is cooked in many houses, people who want to move away from the classic recipe and go for a change are also in search of different recipes. Here is the Tomato Noodle Rice that will end this quest and please everbody. Tomato Noodle Rice, which you can prepare in a short time of about 5 minutes and cook for 15 minutes, will add color to your tables. Bon Appetit!

Taste Score: %88

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<a href="https://www.petitegourmets.com/recipes/tomato-noodle-rice"><p style="margin: 0 0 6px;"><img style="width: 14px; padding: 0 4px 0 0;" src="https://d2lswn7b0fl4u2.cloudfront.net/assets/icons/pg-round-favicon.ico" />Tomato Noodle Rice</p><img style="display: block; width: 100%;" src="https://d2lswn7b0fl4u2.cloudfront.net/photos/pg-tomato-rice-next-to-a-tomato-1588026520.jpg" alt="Tomato Noodle Rice" /><p style="padding: 6px 0 12px;">First, add olive oil to the pan and start cooking the chopped red onions. When the onions begin to change color, add the orzo and keep cooking. Then add the thin slices of garlic and roughly chopped black olives and cook. In the next step, add vegetable juice, salt and cook for 10-12 minutes. Finally,... - <strong>Show More</strong></p></a>
Difficulty Medium
Servings 4-6 people
Preperation 5 mins
Cooking 15 mins
Total 20 mins
366calories
46 mgsodium
386 mgpotassium
10.3 gprotein
10.1 gfat

Ingredients

Directions

  1. First, add olive oil to the pan and start cooking the chopped red onions.
  2. When the onions begin to change color, add the orzo and keep cooking.
  3. Then add the thin slices of garlic and roughly chopped black olives and cook.
  4. In the next step, add vegetable juice, salt and cook for 10-12 minutes.
  5. Finally, turn off the heat add some basil on top, and serve.

Do you know about rice pilaf?

The history of ancient rice dates back to 10,000 BC in China's Yangtze River Valley.

Rice agriculture spreads to Southeast Asia in BC 3,500, North India and Nepal.

The origin of the word pilaf goes back to BC 1000. The word “Pilāv” in Persian is shown as the origin of pilaf today.

¨Pilāv¨ made by the Persians was a very popular dish seasoned with lamb or venison pieces, pistachios, herbs, spices (such as Saffron) or dried fruits such as raisins and figs.

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