TOMATO PILAF WITH GREEK KATIKI CREAM CHEESE A RECIPE BY CHEF ALEXANDROS PAPANDREOU

20' TIME
4 PORTIONS
1 DEGREE OF DIFFICULTY
Image PRINT

MATERIALS:

  • 500 g Agrino Brown Family 10’ wholegrain rice
  • 20 sun-dried tomatoes
  • 20 cherry tomatoes cut in half
  • 2 tbsps tomato paste
  • 200 g Katiki cheese
  • 180 g spring onion, finely chopped
  • 80 g butter + 40 g for the end
  • 1 lt vegetable stock
  • 3 tbsps basil, finely chopped
  • Salt
  • Freshly ground pepper

METHOD OF PREPARATION:

Place a large non-stick pan on medium heat to heat well and add 80g butter to melt.Sauté the spring onion for 1-2’ to become glacy.
Add the rice, and continue to sauté for another 1’ before adding the tomato paste and the sun-dried tomatoes. Continue to sauté for another 1’ and add the vegetable stock. Add salt and pepper and when it starts boiling, transfer the content of the non-stick pan to an oven pan and add the cherry tomatoes.
Place aluminum foil over the oven pan and cover it well. Bake it in a preheated oven at 200o C for 10’. Remove it from the oven and leave it covered for 5’.
After removing the aluminum foil, sprinkle it with the basil, 40 g of butter cut in small cubes and stir it carefully.
Add the Katiki cheese on top before serving and some freshly ground pepper.