Recipe - Bethel Bread

2 tablespoon Olive oil
1 Onion; chopped
1 Clove garlic; crushed
1 Green pepper; chopped
2 Tomatoes; chopped
1 cup Raw long grain rice
1 pn Saffron
2 cup Chicken stock
1/3 cup Pine nuts
1/3 cup Currants or white raisins
1 teaspoon Salt
1 pn Fresh ground pepper

Presoak a clay pot, top and bottom, in water for 15 minutes. I n a
saucepan, saute the chopped onion, pepper and garlic in olive oil until
transparent and tender. Add the tomatoes and set aside. Add the saffron to
the chicken stock nad place it in the presoaked pot. Add the rice and stir,
then add the pine nuts, currants or raisins, salt, pepper and the sauteed
vegetable mixture. Stir thoroughly. Cover the pot and place it in a cold
oven. Set the oven temperature at 480 F. Cook for 45 minutes or until the
rice is tender. Serves 4 as a side dish. MC formatting by
bobbi744@sojourn.com

NOTES : Beth Coffelt is a Bay Area art critic and grimly ferocious chess
player. Her lair is Sausalito's famed No Name Bar, a hangout for artists,
writers and serious chess buffs. Bobbie's Notes. This was wonderful, moist,
flavorful and would easily serve 6 as a side dish.
Recipe by: Romertopf, The ClayPot Cookbook, 1974

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 21, 1998