Ingredients
2 cups rice
1 clove garlic
1/2 cup olive oil
5 cups stock, meat or chicken
Parmesan cheese, grated
1 can mushrooms, chopped
2 tablespoons parsley, minced
2 cups tomatoes, canned
salt and pepper to taste
Directions
Soak rice in cold water 30 minutes; drain.
Brown mushrooms, garlic and parsley in hot olive oil; add tomatoes, cover and simmer 30 minutes.
Cook rice in 1/2 cup of stock until stock is absorbed; repeat adding stock until rice is tender.
Stir in tomato mixture with seasoning, and cook 30 minutes.
Serve sprinkled with cheese.
Serves 8.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Paul Cezanne: Bouquet au petit Delft, 1873. | 
