Spanish style rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Mushrooms, sliced |
| 4 | tablespoons | Margarine |
| Salt & pepper | ||
| 2 | tablespoons | Sweet wine or sherry |
| 1 | small | Onion, chopped |
| 1 | each | Garlic clove, minced |
| 2 | tablespoons | Olive oil |
| 1½ | cup | Long grain rice |
| 1 | medium | Breen bell pepper, diced |
| 4 | mediums | Tomatoes, chopped |
| 3 | cups | Hot water |
| 3 | eaches | Whole cloves |
| 1 | each | Bay leaf |
| 1 | dash | Cayenne |
| Parsley for garnish | ||
Directions
Saute mushrooms in 2 tb margarine for a few minutes. Add salt & pepper. Cover & remove from heat. Saute the onion & garlic in the oil & remaining margarine. Raise heat a little & add the rice, stirring till well coated. Add green pepper, tomatoes, hot water, cloves, bay leaf, cayenne, mushrooms & stir. Cover, reduce heat & simmer for 15 minutes. Add wine after about 10 minutes. Remove cloves & bay leaf & sprinkle with parsley before serving.
Vera Gewanter, "A Passion for Vegetables"
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