Tomato and tarragon pilaf

SERVES 4

Ingredients:

1 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

2 cloves garlic, peeled and crushed

1½ cups instant rice

1½ cups hot vegetable stock

1lb (450g) tomatoes, quartered

2 or 3 sprigs of fresh tarragon, leaves picked and torn

sea salt and freshly ground black pepper

Method:

1 Heat the oil and butter in a large frying pan over low heat. Add the onion and a pinch of salt, and cook for about 5 minutes until soft. Stir in the garlic and rice, making sure the rice is well coated with butter.

2 Now pour in the hot stock, and stir again. Bring to a boil, cover, and remove from heat. Let stand for 5 minutes. Uncover and stir to fluff the rice. If the pilaf seems dry, add a little more hot stock or water.

3 Season well with salt and pepper, then stir in the tomatoes and tarragon. Serve hot with a crisp green salad.

Tomato and tarragon pilaf