Yield: 4 servings
|1½ cup||Long grain rice|
|5 tablespoons||Olive oil|
|1 tablespoon||White wine vinegar|
|⅔ cup||White wine|
|3||Lemons for juice|
|½ teaspoon||Tomato paste|
|1||Salt and pepper to taste|
|3||Tomatoes seeded cubed|
|⅓ cup||Black olives pitted|
|1 pinch||Dried marjoram|
Bring a large saucepan of salted water to a boil.Put a plate on top of the pan,covering the water,lay the anchovy filets on the plate,and mash with a fork.They will dissolve smoothly with the heat.When anchovies are disolved,remove the plate,Add the rice to the water,and cook until tender about 45 to 55 minutes..
Meanwhile,in a small saucepan,saute the onion in 2 tabls.of olive oil.When the onion is golden and soft,sprinkle the vinegar over it,and allow it to evaporate for 2 minutes.Add the wine,lemon juice,mustard,dissolved anchovies and tomato paste.Mix carefully then seive once to make a smooth sauce.
Drain the rice and spread it out on a warmed serving platter.Pour the sauce over it and sprinkle it with salt and pepper.While the rice cools slightly fry the tomato cubes quickly in the remaing 3 tabls.
of olive oil for 1 minute,then mix in the olives and marjoram.Pour them over the rice and sauce.Then serve.