| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Rice, Side dish |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Butter or margarine |
| 1 |
lg |
Onion, chopped |
| 4 |
c |
Aborio rice (short-grain), uncooked |
| 1 |
c |
Dry white wine |
| 2 |
lb |
Roma tomatoes, peeled, seeded and chopped |
| 8 |
c |
Chicken broth, heated |
| 2 1/2 |
tb |
Gremolata |
INSTRUCTIONS
1. Heat olive oil and butter in a Dutch oven over medium heat. Add onion;
cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to coat
well. Stir in wine and cook until wine is absorbed. Stir in tomatoes;
cook, stirring constantly 2 minutes. Reduce heat to medium low.
2. Add about 1 cup hot chicken broth; cook, stirring constantly, until
liquid is absorbed. Repeat procedure using remaining chicken broth,
1 cup at a time, stirring constantly, allowing liquid to be absorbed
after each addition. (This process will take about an hour.)
3. Stir gremolata into rice mixture.
Gremolata:
---------
6 cloves garlic, minced 1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup grated lemon rind
Combine all ingredients in a small bowl. Yield: 1/3 cup
Source: Southern Living, November 1995 Typed by J. Matthews, Nov. 26, 1995
Submitted By J.MATTHEWS@FACTORY.COM (J MATTHEWS) On SUN, 26 NOV 95 154600
~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”