Stewed Rice

By margiekyle

Ingredients

• Yield: 8 cups
• 1/2 pound rice (about 1 1/4 cups dried)
• 3 cups boiling water
• 1/4 cup olive oil
• 1 large onion, minced
• 3 whole cloves garlic
• 1 cup tomatoes, diced (canned is fine)
• 1 cup green peas (frozen is fine)
• 1 cup potatoes, diced 1/4 inch
• 1 teaspoon minced parsley
• 4 cups water
• Salt

Preparation

Step 1

Cover rice with boiling water and let soak, off the heat, for 15 minutes. Wash with cold water and drain well.

Heat olive oil on medium-high heat in a large skillet with a lid or pot, and brown onion and garlic. Remove garlic when brown. Add rice, stirring constantly, and brown evenly. Add tomatoes, peas, potatoes, parsley and the 4 cups of water. Salt liberally, and cook at a low simmer for 55 minutes. For the full 1930s experience, pack the mixture firmly into a well-greased mold or pudding dish. Serve warm.