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TANGY TOMATO PILAF

Gary Null's Power Foods: The 15 Best Foods for Your Health
by Gary Null Ph.D.

Makes 2 Servings.



Ingredients
• 1/4 cup olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 jalapeno pepper, diced
• 2 small or 1 large tomato (approximately 8 ounces), chopped
• 2 tablespoons fresh basil, chopped
• 1/2 teaspoon parsley
• 1/4 teaspoon dried fennel
• 1 cup white basmati rice, cooked
• 1 1/4 cups vegetable broth
• pinch saffron
• pinch cayenne
• sea salt, to taste
• 2 tablespoons almonds, sliced, as garnish (optional)
• fresh greens for decoration (optional)


Directions
1.
In a saucepan, heat the oil over moderate heat and saute the onion, garlic, and jalapeno pepper for about 3 minutes, or until onion is translucent.

2. Add tomato, basil, parsley, and fennel, and saute 5 minutes.

3. Add rice, vegetable broth, saffron, cayenne, and sea salt. Bring to a boil, then reduce to a simmer. Cover and cook for 5 minutes.

4. Remove from heat. Remove lid, and cover with a cloth towel to allow evaporation of excess water vapor without loss of heat. Let stand 10 minutes.

5. Garnish with sliced almonds and serve on a bed of fresh greens or as a vegetable stuffing, if desired.

6. Serve immediately.

 

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