| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Rice | 4 | Servings | |
INGREDIENTS
| 3 | tb | Olive oil |
| 1/2 | c | Chopped onion |
| 2 | Cloves garlic; minced | |
| 2 | c | Uncooked long-grain white rice |
| 3 1/2 | c | Water or half unsalted chicken broth and half water |
| 2 | ts | Salt |
| 1/2 | c | Pared and finely chopped carrot |
| 1/2 | c | Finely chopped celery |
| 1/2 | c | Diced sweet red onion |
| 1/2 | c | Diced green bell pepper |
INSTRUCTIONS
Heat one tbsp oil in a heavy saucepan. Stir in the onion and garlic, and saute, stirring just until tender, about 5-minutes. Stir in the rice until coated with oil. Add the water (or broth and water) and salt, then heat to boiling. Cover and cook the rice over medium-low heat until the liquid is absorbed and the rice is tender, about 15-minutes. Meanwhile, heat the remaining 2 tbsp of oil in a large skillet. Add the carrot, celery, and red onion, and saute, stirring, until tender but not browned, about 5-minutes. Add the green bell pepper and saute until crisp-tender, about 2 minutes. Set aside. Toss half of the sauteed vegetables with the cooked rice just before serving. Spread a mound of the rice in shallow soup plates and top with the beans. Garnish each with a spoonful of the remaining sauteed vegetables. From RICE by Marie Simmons. New York: Henry Holt & Co, 1991. [email protected] ("HOWARD E. WITTENBERG") REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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