Since tomatoes came from the New World and rice from Asia, we have a "New World Meet Asian dish". Serve with anything you like.
1 Tbs. olive oil
some chopped scallions
2 stalks of organic celery, thinly sliced
4 cloves of minced garlic
1 cup (240 g) rice
1 14-ounce (415 ml) can diced organic tomatoes
1 ½ Tbs. (20 ml) each: chopped fresh dill and parsley or 1 ½ tsp. (7,5 ml) dry dill and parsley
1. Heat the oil in a pot over medium-high heat.
2. Add the scallions, celery, garlic, and rice.
3. Cook and stir until the vegetables are tender, about 2 minutes.
4. Add the tomatoes and 2 cups (480 ml) water.
5. Bring to a boil, reduce to medium low, cover and simmer about 20 minutes.
6. Stir in the dill and parsley.
Tomatl Fàn
(tomato = Nahualt-Aztec)
(rice = Chinese)
Serves 2
some chopped scallions
2 stalks of organic celery, thinly sliced
4 cloves of minced garlic
1 cup (240 g) rice
1 14-ounce (415 ml) can diced organic tomatoes
1 ½ Tbs. (20 ml) each: chopped fresh dill and parsley or 1 ½ tsp. (7,5 ml) dry dill and parsley
1. Heat the oil in a pot over medium-high heat.
2. Add the scallions, celery, garlic, and rice.
3. Cook and stir until the vegetables are tender, about 2 minutes.
4. Add the tomatoes and 2 cups (480 ml) water.
5. Bring to a boil, reduce to medium low, cover and simmer about 20 minutes.
6. Stir in the dill and parsley.
