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Eggs, Dairy Italian Rice 4 Servings

INGREDIENTS

Extra virgin olive oil
1 Clove garlic
7 oz Non-stick rice
1 c White wine
4 Peeled tomatoes, chopped
Salt
1 Pat of butter
4 T Parmigiano Reggiano
3 T Cream
6 Basil leaves
4 Sage leaves
1 Tuft of parsley
Few needles of fresh
rosemary
1 pn Thyme
1 Tuft of chives
3 Fresh dill sprigs

INSTRUCTIONS

From: Pat Gold <plgold@ix.netcom.com>  Date: Fri, 12 Jul 1996 18:11:57
-0700 I came across a magazine called  "La Cocina Italiana" today ... I
think this is issue # 2. At any rate  there were 3 recipes in an
article called Kosher (In Accordance with  the Jewish Dietary Laws) and
although I haven't tried them they  sounded interesting enough to post
to the list. "Italian Kosher With  Peevy Steller".  Chop the herbs
finely and lightly fry them in a small amount of olive  oil, with the
garlic. Meanwhile cook the chopped tomatoes in salt  water. Take out
the garlic and add the rice, saute briefly and add a  cup of white
wine. When the liquid evaporates, add the chopped  tomatoes. Add a pat
of butter, abundant parmigiano and a few  spoonfuls of cream at the
end.  JEWISH-FOOD digest 254  From the Jewish Food recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1754
Calories From Fat: 1219
Total Fat: 137.5g
Cholesterol: 559mg
Sodium: 4837.6mg
Potassium: 444.4mg
Carbohydrates: 22g
Fiber: 3.7g
Sugar: 3.4g
Protein: 105.4g


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