Vegetables Recipes - Turkish Tomatoes

Ingredients

• 175 g/6 oz/3/4 cup long-grain rice

• 50 g/2 oz/1/4 cup butter

• 450 g/1 lb tomatoes, skinned and chopped

• 2.5 ml/1/2 tsp caster (superfine) sugar

• 300 ml/1 1/4 cups thick plain yoghurt

• Salt and freshly ground black pepper

• 30 ml/2 tbsp chopped mint

• 50 g/2 oz/1/2 cup pine nuts

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Method:

1. Cook the rice in plenty of boiling salted water for 10 minutes until just tender. Drain, rinse with boiling water and drain again.

2. Place in a warm serving dish. Melt the butter in a large pan. Add the tomatoes and cook gently, stirring for 3 minutes until soft but still with some texture.

3. Stir in the sugar, yoghurt, a little salt and pepper and the mint and heat through.

4. Meanwhile, dry-fry the nuts in a frying pan (skillet) until brown all over.

5. Spoon the tomato mixture over the rice and sprinkle with the pine nuts. Serve warm.