| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable, Rice |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Rice, basmatti |
| 2 |
ts |
Paprika |
| 1/2 |
oz |
Tomato paste canned, low |
|
|
Salt |
| 2 |
tb |
Basil |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Aspeseta |
| 2 |
tb |
Parsley dried |
| 1 3/4 |
c |
Water |
| 2 |
md |
Tomato raw |
INSTRUCTIONS
chop the tomatoes into 1/2" cubes. in a deep frying pan put in the olive
oil and saute' the rice and aspeteta for about 5 minutes until the rice
turns clear. in another pot boil about 1 3/4 cups of water adding the
basil, tomato paste, salt and paprika. When at a full boil added the rice
and stir well. Turn heat to low and cook covered for 15 minutes. Remove
from heat, cover and let stand another 15 minutes for rice to finish. Fold
in the tomatoes and parsely just before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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