Baked Rice Italienne

Ingredients

• 1 cup rice (raw)
• 2 tablespoons diced sweet pepper
• l/2 cup macaroni, broken up
• Salt
• 2 tablespoons chopped onion
• A sprinkle of thyme
• 1 small clove of garlic
• il/2 cups tomato pulp
• 2 tablespoons vegetable butter
• 2l/2 cups water

Method

1. 1

   Put the rice into a frying pan, and brown over the open fire or in a hot oven, stirring often, to a light brown color.

2. 2

   Add 0.25 teaspoon salt and the water, and let cook steadily until dry, having the saucepan covered.

3. 3

   Break the macaroni into very small pieces, and cook in boiling salted water until thoroughly done; then wash and drain in a colander.

4. 4

   Put sweet pepper, onion, garlic, and thyme into a saucepan with the butter, and stir over the fire for a few moments.

5. 5

   Add the tomato, salt to taste, boil up well, and pour over the rice.

6. 6

   Mix well; then put a layer of the rice-tomato in an oiled baking pan, and sprinkle the cooked macaroni evenly over it.

7. 7

   Put small bits of vegetable butter on it, pour over it the remainder of the rice mixture, bake in a medium oven for half an hour or more, and serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 85. The excerpt below is the record exactly as published.

BAKED RICE ITALIENNE 1 cup rice (raw) 2 tablespoons diced sweet pepper l/2 cup macaroni, broken up Salt 2 tablespoons chopped onion A sprinkle of thyme 1 small clove of garlic il/2 cups tomato pulp 2 tablespoons vegetable butter 2l/2 cups water

Cook this with the app: pantry check, scaling, and the assistant.