Title: Sicilian Rice
Categories: Vegetable
Yield: 4 Servings
| 2 | | Anchovy filets |
| 1 1/2 | c | Long grain rice |
| 1 | | Onion,finely chopped |
| 5 | tb | Olive oil |
| 1 | tb | White wine vinegar |
| 2/3 | c | White wine |
| 3 | | Lemons for juice |
| 1/2 | ts | Mustard |
| 1/2 | ts | Tomato paste |
| 1 | | Salt and pepper to taste |
| 3 | | Tomatoes seeded cubed |
| 1/3 | c | Black olives pitted |
| 1 | pn | 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.