Mediterranean Rice
Source of Recipe
Moosewood Restaurant Cooks at Home
List of Ingredients
1 c chopped onions
2 garlic cloves, minced or pressed
2 tbsp olive oil
3 stalks celery, thinly sliced
2 tsp fresh thyme, or 1 tsp dried
1 tsp fresh marjoram or 1/2 tsp dried
1 green pepper, diced (about 1 cup)
2 c canned tomatoes (15 oz can)
1 tbsp tomato paste, optional
salt and pepper to taste
3 c cooked rice
Recipe
Saute onions and garlic in oil on medium heat for about 5 minutes, until softened.
Stir in celery, thryme and marjoram; saute for 2 minutes more.
Add green pepper and cook for 2 or 3 more minutes.
Drain tomatoes, reserve juice.
Stir in tomatoes and tomato paste.
Add salt and pepper.
Stir in rice and mix thoroughly.
If rice is too dry, add some of the reserved tomato juice.
When rice is hot and juice has been absorbed, serve.
4 servings
Per 8 oz serving:
204 calories; 3.9 g protein; 35.4 g carbohydrate; 122 mg sodium; 0 mg cholesterol
Variations:
Stewed tomatoes may be substituted for plain tomatoes for a slightly sweeter flavor.
For a faster recipe, substitute scallions for onions, sauting about 3 minutes. Eliminate celery, used canned sweet pimientos in place of the green pepper.
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