Rice and vegetables

Yield: 4 Servings

Measure Ingredient
3 tablespoons Olive oil
½ cup Chopped onion
2 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.

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("HOWARD E. WITTENBERG")

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