"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Wild Rice A La Italia, by Sally Phillips, is from The Phillips Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. chopped onion 1 T. olive oil 2 1/3 c. water 1 pkg. (6 oz.) original long grain rice 1 med. zucchini, cut in 1 x 1/4" strips 8 cherry toatoes, halved
Cook onion in oil in saucepan until onion is tender but not brown. Add water and contents of rice and seasoning packet; Add water and bring to a boil. Cover and continue cooking until all liquie is absorbed about 5 minutes. Stir in tomatoes; heat through.
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