Tomato Noodle Rice

Name: Tomato Noodle Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5
Cuisine: Turkish
Ingredients: 1.1 pounds of orzo; 8 cherry tomato; 1 red onion; 3 cups of vegetable broth; 2 cloves of garlic; 3 tablespoons of olive oil; 1/2 cup of olive; Some basil

Turkish Cuisine

April 27, 2020

Difficulty Medium

Servings 4-6 people

Preparation 5 mins

Cooking 15 mins

Total 20 mins

Recipe Contents

Ingredients Directions Nutrition

Ingredients

1.1 pounds of orzo
8 cherry tomato
1 red onion
3 cups of vegetable broth
2 cloves of garlic
3 tablespoons of olive oil
1/2 cup of olive
Some basil

Directions

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, turn off the heat add some basil on top, and serve.

Nutrition Facts

Serving Size 1 Tomato Noodle Rice

Serves 4-6

Amount Per Serving

Calories366

% Daily Value*

Sodium 46 mg2%

Potassium 386 mg8.2%

Protein 10.3 g20.6%

Total Fat 10.1 g12.9%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Rate This Recipe

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!

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.

Recipe byPetite Gourmets