Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Anchovy filets 1/2 ts Mustard
1 1/2 c Long grain rice 1/2 ts Tomato paste
1 Onion,finely chopped 1 Salt and pepper to taste
5 tb Olive oil 3 Tomatoes seeded cubed
1 tb White wine vinegar 1/3 c Black olives pitted
2/3 c White wine 1 pn Dried marjoram
3 Lemons for juice

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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