| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(14-oz) mushroom pieces and stems |
| 1 |
c |
Rice |
| 1 |
md |
Onion |
| 2 |
oz |
Dry Italian salami; grated or very finely chopped |
| 3 |
tb |
Good grade cooking oil |
| 1 |
bn |
(small) fresh dill -or- |
| 2 |
tb |
Dried dill leaves |
| 1 |
tb |
(level) sweet paprika (optional) |
|
|
Salt; pepper, soy sauce |
INSTRUCTIONS
submitted by: paradise@math.tau.ac.il
Greetings from yehuda paradise, Ramat Gan, Israel
Heat oil and add rice and chopped onion, stir until onion starts to brown.
Add 2 cups water, salami, 1/2 level tsp salt, pinch of black pepper,
paprika powder, soy sauce and finely chopped dill ( about 1/4 cupful).
Rinse mushrooms, drain and add to rice.
Stir thoroughly, bring to boil and cook over very low heat for about 15 to
20 minutes, depending on the kind of rice. (The object is to get the rice
still slightly chewy, not gooey and overcooked). Serves 4
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 6 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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