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Turkish Pilaf II

1 cup Brown Stock, highly 1/2 cup washed rice 3/4 cup tomatoes, stewed and strained seasoned 3 tablespoons butter Add tomato to stock, and heat to boiling-point; add rice, and steam until rice is soft; stir in butter with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as border for curried or fricasseed meat. 1/3 cup rice 3 tablespoons butter