Oh, those Greek salad flavors! They make this simple white pilaf divide!

Serves: 4 Prep. time: 10′ Cooks in: 40′ Ready in: 50′


For the rice
3 tbsp extra-virgin olive oil
½ tsp sweet paprika
1 medium onion, finely chopped
1½ cup rice medium-grain white rice
1 cup dry white wine
5 cups hot water
salt, pepper

For the sauce
½ cup extra-virgin olive oil
1 medium onion, finely chopped
1 cup tomato sauce
1 kg ripe tomatoes, peeled, diced
1 green pepper, diced
1 red pepper, diced
1 cup black Kalamata olives, pitted, sliced
1 tbsp caper, rinsed, pat dry
2-3 springs fresh oregano, leaves picked
3 tbsp grape molasses
250 g feta cheese
salt, black pepper

Step 1
For the rice: In a medium pan heat oil. Stir in paprika for 1 minute. Add onion and cook for 2-3 minutes until translucent. Stir in rice for 1 minute until shiny. Add wine, stir and allow alcohol to evaporate. Stir in water, season lightly with salt and pepper, cover with lid and simmer on low heat for 15-20 minutes until all liquid has evaporated.

Step 2
For the sauce: In a deep frying pan heat oil. Stir in onion, season lightly and cook until it softens. Stir in peppers and cook for 2-3 minutes. Add tomatoes, olives, caper, tomatoes and tomato juice, season lightly with salt and pepper according to your taste and simmer for 20 minutes on low heat. Stir in oregano leaves and grape molasses, cook for 1 minute and remove pan from heat. Sprinkle with crumbled feta cheese.

Step 3
Divide rice on warm plates and top with sauce.

Photo – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Πιλάφι με σάλτσα από τα υλικά της χωριάτικης