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.........