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On a Greek island, we learned to let simple ingredients do the heavy lifting

Tomato Rice with Oregano and Feta

25 minutes

Tomato Rice with Oregano and Feta

This is our adaptation of Diane Kochilas’ risotto-esque tomato rice. The grains are cooked until al dente (the centers are still slightly firm) and the consistency is a little loose and soupy. We opted to use grape or cherry tomatoes because they tend to be dependably good no matter the season. Kochilas uses ouzo, the Greek anise-flavored liqueur, as seasoning in her rice; if you prefer, substitute an equal amount of white wine plus 1 teaspoon fennel seeds. To avoid a flare-up, take the skillet off the heat when adding the ouzo (this step is not necessary if using wine instead of ouzo).

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DECEMBER 2019
CHRISTOPHER KIMBALL FOR KUHN RIKON COLLECTION

For December's giveaway, enter to win a Christopher Kimball for Kuhn Rikon Wok, Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.

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