Ingredients
1/4
cup extra virgin olive oil
1
pint chicken or beef broth
1
pint chopped fresh vegetables of your choice*
1
pint diced tomatoes and juice
1
tbsp. tomato paste (optional)
1/4
cup Marsala or other red wine
Directions
1.
In a saucepan or skillet with a heavy cover (such as cast iron) brown the rice for 3 or 4 minutes; add onions and other coarsely chopped vegetables.
2.
Sauté until onions are translucent, adding garlic during the last few minutes.
3.
Stir in tomatoes, broth, water and seasonings.
4.
Stir until boiling; cover tightly and reduce heat to low.
5.
Cook over lowest heat for 30-40 minutes.
6.
During the last 10 minutes of cooking, uncover; add wine and simmer over medium heat.
7.
If a sweet wine is used, the sugar or honey may be omitted.
8.
If a thicker sauce is wanted, stir in tomato paste and cook a little longer, stirring occasionally.
9.
Taste and adjust seasonings, adding salt, pepper and garlic powder, to your taste.
10.
A squeeze of fresh lemon juice or a sprinkling of lemon pepper can brighten the taste.
11.
*Vegetable Suggestions: celery, green or red bell peppers, pobla dalia onions, Mixture of vegetables should have at least one or more onions.
12.
Variation: Turn this into a hearty meal by flavoring the olive oil at the start with a tablespoon of bacon or pork drippings (or leftover pan juices from a roast beef).
13.
Add a pound of cubed pork or bulk sausage and brown before adding the vegetables, then proceed as above.
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