MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sicilian Rice    Philly.Inq. JJGF65A
 Categories: Rice, Soul food, Italian, Side dish
      Yield: 4 servings
 
      2    Anchovy filets
  1 1/2 c  Long grain rice
      1    Onion,finely chopped
      5 tb Olive oil
      1 tb White wine vinegar
    2/3 c  White wine
      3    Lemons for juice
    1/2 ts Mustard
    1/2 ts Tomato paste
      1    Salt and pepper to taste
      3    Firm,ripe,tomatoes,seeded &
      1    Cubed
    1/3 c  Black olives pitted
      1 pn Dried marjoram
 
      Bring a large saucepan of salted water to a boil.Put a plate on
  top of the pan,covering the water,lay the anchovy filets on the
  plate,and mash with a fork.They will dissolve smoothly with the
  
  heat.When anchovies are disolved,remove the plate,Add the rice to the
  water,and cook until tender about 45 to 55 minutes..
      Meanwhile,in a small saucepan,saute the onion in 2 tabls.of olive
  oil.When the onion is golden and soft,sprinkle the vinegar over it,and
  allow it to evaporate for 2 minutes.Add the wine,lemon
  juice,mustard,dissolved anchovies and tomato paste.Mix carefully then
  seive once to make a smooth sauce.
      Drain the rice and spread it out on a warmed serving platter.Pour
  the sauce over it and sprinkle it with salt and pepper.While the rice
  cools slightly fry the tomato cubes quickly in the remaing 3 tabls.
  of olive oil for 1 minute,then mix in the olives and marjoram.Pour
  them over the rice and sauce.Then serve.Makes 4 servings........ For
  You Rita T.........
 
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