Cooking during fasting periods causes many people a daily headache. The monks of Mount Athos who are responsible for cooking in their monasteries, combining the wisdom of tradition with the love of ministry to other people, give us easy, creative and tasteful solutions. Try the tomato rice as it is made by the monk Epiphanios of Mylopotamos on Mount Athos and offer the family a healthy, nutritious, delicious and fasting meal.
Ingredients (for 4 servings)
Half a kilo of long-grain rice
5nice ripe tomatoes
180 grams of olive oil
Wash and chop the onions and fry them over low heat. While the onions are frying, peel the tomatoes and pulp them in the blender. When the onions turn golden brown, add the tomatoes and increase the heat. When the tomatoes start boiling, add a little water. You must be careful, to calculate how much rice you need, depending on the amount of liquid you have, including the juice of the tomatoes and the water you have added. The proportion of liquid to rice has to be 2.5 to 1. We should note that long-grain rice adds to the tastiness of our dish.
When the ingredients start boiling fully, add the rice which you have washed and soaked for 10 minutes. Stir the mixture well and add the salt and pepper. After 8 to 10 minutes, depending on how hot the stove is, remove the pan from the fire.
What we have to do now is to test one grain of rice by biting it, to see if it still resists. If it does, we take the pan off the stove before the rice boils completely.
We put it to one side, stir the contents and cover it with a paper or cloth towel and place the lid on top of the pan. In 15 to 20 minutes the juices will have been absorbed and our meal will be absolutely delicious.
This meal can be made without olive oil.
*From the book “The Cuisine of the Holy Mount Athos” by monk Epiphanios from Mylopotamos