Components
- Half a tea cup of leftover meat ragu
- Half a tea cup of rice
- one tomato
- Half an onion
- 2 garlic cloves
- 2 tablespoons of tomato concentrate
- 2 cups of hot tea water
- 1 tablespoon of olive oil
- 4 sprigs of parsley
- Add salt and ground pepper gradually to suit your taste.
- Parsley leaf to taste for serving.
- assorted buds for tasting and serving (optional)
- Toasted cashew nuts with optional seasoning for serving.
Setup phase
- Place a kettle of water over medium heat. Wash, dry, and dice the tomato into 1 cm cubes, keeping the seeds intact. Peel and slice the onion and garlic thinly. Wash, dry, and pat the parsley dry.
- Heat a medium-sized pan over medium heat. Drizzle with olive oil, add the onion, season with a pinch of salt, and cook for about 4 minutes until it begins to caramelize. Then, add the garlic, tomato, and tomato paste. Cook for 2 minutes more, until the tomato starts to break down and leaves a residue on the bottom of the pan.
- Incorporate the rice and ragu, seasoning with 1/2 teaspoon of salt and pepper to your preference, then stir thoroughly. Add 1/2 cup of hot water, stir well with a spatula, scraping the pan’s bottom to loosen any stuck bits. Pour in the remaining hot water and turn up the heat.
- When it starts boiling, reduce the heat and cook with the lid partially open for around 15 minutes — the rice will be cooked but still retain some broth. Stir in the chopped parsley and serve alongside cashew nuts, sprouts, and parsley leaves to your preference.
Check out the video tutorial!
