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.
