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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