| 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.
HOWARD_W@HOLONET.NET
("HOWARD E. WITTENBERG")
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”