| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Soups, Appetizers, Italian, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Uncooked rice |
| 1 1/2 |
c |
Chopepd onions |
| 2 |
|
Celery stalks, sliced |
| 2 |
sm |
Carrots, peeled & cut into half moons |
| 3 |
tb |
Olive oil |
| 3 |
c |
Vegetable stock |
| 10 |
|
Ripe plum tomatoes, chopped, or 28 oz can whole plum tomatoes, crushed |
| 1 |
|
Head curly endive, chopped |
| 1/2 |
c |
Chopped fresh parsley |
| 1 1/2 |
tb |
Chopped fresh basil |
|
|
Salt & pepper |
INSTRUCTIONS
Cook the rice.
Meanwhile, saute the onions, celery & carrots in the olive oil till tender.
Add the stock & tomatoes & endive. Simer for about 15 minutes. Stir in the
cooked rice. Add parsley & basil. Season with salt & pepper to taste.
"Sundays at Moosewood Restaurant Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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