Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

To taste this Greek-Jewish nee dish—with its alluring ocher color and tangy tomatoey taste—you’d never guess how utterly simple and quick it is to make. The addition of the broth and tomato juice transforms rice from a forgettable starch to a memorable side dish.


  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 tablespoons


  1. Heat the oil in a sauté pan or shallow saucepan. Add the onion and 2 tablespoons parsley and cook over medium heat until just beginning to brown, about 4 minutes. Add the rice and sauté until the grains are aromatic and shiny, 1 minute. Stir in the chicken broth, tomato juice