Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive oil |
| ½ cup | Chopped onion |
| 2 \N | Cloves garlic; minced |
| 2 cups | Uncooked long-grain white rice |
| 3½ cup | Water or half unsalted chicken broth and half water |
| 2 teaspoons | Salt |
| ½ cup | Pared and finely chopped carrot |
| ½ cup | Finely chopped celery |
| ½ cup | Diced sweet red onion |
| ½ cup | Diced green bell pepper |
Heat one tbsp oil in a heavy saucepan. Stir in the onion and garlic, and saute, stirring just until tender, about 5-minutes. Stir in the rice until coated with oil. Add the water (or broth and water) and salt, then heat to boiling. Cover and cook the rice over medium-low heat until the liquid is absorbed and the rice is tender, about 15-minutes.
Meanwhile, heat the remaining 2 tbsp of oil in a large skillet. Add the carrot, celery, and red onion, and saute, stirring, until tender but not browned, about 5-minutes. Add the green bell pepper and saute until crisp-tender, about 2 minutes. Set aside.
Toss half of the sauteed vegetables with the cooked rice just before serving. Spread a mound of the rice in shallow soup plates and top with the beans. Garnish each with a spoonful of the remaining sauteed vegetables.
From RICE by Marie Simmons. New York: Henry Holt & Co, 1991.
HOWARD_W@...
("HOWARD E. WITTENBERG")
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .