Greece: Bouraui (Rice and Tomatoes and Garlic Oh Yes!)

There is no way I'm going to be able to cook my way around the world alphabetically. Next in line would be Akrotiri and though I have a great recipe for the tiny Cyprian country, I need an eggplant. My supermarket eggplants are straight from a Shakespearean tragedy. I can't bear to pay so much for such agony.

So for lack of an eggplant, I'll go where I please. Greece would ordinarily be #83 on my list, but today it's #3. I made bouraui for the first time: unbearable in its downright deliciousness. Oof!

I love a recipe that tastes like it looks. This one does: bright, flashy, flavorful. My initial reaction was "Ug! Look at all that oil!" But it was worth it. Don't skimp on the oil – it forms the base for all the wonderful, wonderful flavor.

The recipe said to serve it cold, but I ate it hot and loved it. Knowing how fantastic it tastes, I doubt I will ever be able to wait until it cools to eat it in the future.


Bouraui
Serves 4

1/2 cup rice
2 Tbsp sugar
1 Tbsp salt (I used 2)
1 Lbs tomatoes, peeled, seeded, sliced
3/4 cup olive oil
3 garlic cloves, chopped
Parsley, chopped
2 cups water

Put everything but the rice and water into a saucepan and bring to a boil for about 10 minutes, then add the water and rice. Bring to a boil, then lower the heat to medium, cover, and cook 15 minutes, until the rice is done and water is all absorbed.