Sicilian rice philly.inq. jjgf65a

Yield: 4 servings

Measure Ingredient
2 \N Anchovy filets
1½ cup Long grain rice
1 \N Onion,finely chopped
5 tablespoons Olive oil
1 tablespoon White wine vinegar
⅔ cup White wine
3 \N Lemons for juice
½ teaspoon Mustard
½ teaspoon Tomato paste
1 \N Salt and pepper to taste
3 \N Firm,ripe,tomatoes,seeded &
1 \N 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.Makes 4 servings........ For You Rita T.........

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