Recipe - Rice And Vegetables

3 tablespoon Olive oil
One half cup Chopped onion
2 Cloves garlic; minced
2 cup Uncooked longgrain white
rice
3 One half cup Water or half unsalted
chicken broth and half
water
2 teaspoon Salt
One half cup Pared and finely chopped
carrot
One half cup Finely chopped celery
One half cup Diced sweet red onion
One half cup Diced green bell pepper

Heat one tbsp oil in a heavy saucepan. Stir in the onion and garlic, and
saute, stirring just until tender, about 5minutes. 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 mediumlow heat until the liquid is
absorbed and the rice is tender, about 15minutes.

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 5minutes. Add the green bell pepper and saute until
crisptender, 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")

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