MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: Sicilian Rice    Philly.Inq. JJGF65A
Categories: Rice, Soul food, Italian, Side dish
     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    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.........

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