"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Italian Rice Recipe

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This recipe for Italian Rice, by , is from The Crary's Recipes for Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy (Crary) Stiemke (from Mrs. Albert Crary)
Added: Saturday, December 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. rice (washed and dried)
1/2 onion (sliced in rings)
1/4 c. butter
3 c. boiling water and boullion cube
3 raw tomatoes(peeled or 1 c. canned)
1 oz. grated cheese(Parmesan, if possible)

Directions:
Directions:
Melt 1 tbsp of butter in a pan, add onion, cook gently until tender (but not brown). Then add rice, stir and cook till each grain is covered in butter and looks shiny (about 3 minutes). Add tomatoes, pour over 1 cup boiling water. Cook gently until most of water is gone, then add a second cup. Repeat process and add third cup. It is usually enough to cook rice until tender but not too soft. About 20 minutes in all processes. Remove from fire. With two forks lift in the one ounce of grated cheese and pour over the rice 2 tbsp. melted butter. Serve hot with sausage or broiled liver.

Personal Notes:
Personal Notes:
Albert(Toot) Crary is younger brother of Grandpa Harry Crary. Aunt Mary(Mrs. Albert) Crary contributed this recipe to "The New St. Boniface Cookbook"

 

 

 

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