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 Firm,ripe,tomatoes,seeded &
1 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.Makes 4 servings........ For
You Rita T.........
