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Sicilian rice

Yield: 4 Servings

Ingredients:

• 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 Tomatoes seeded cubed
• 1/3 c Black olives pitted
• 1 pn Dried marjoram

Instructions:

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.

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