Yield: 4 Servings
|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|
|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 E. WITTENBERG")
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .