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X Italian Rice and Polenta Dishes
Baked Rice with Mushrooms (with chicken livers, tomato paste, tomatoes and onions)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 cup rice
2 onions, chopped
2 chicken livers
1 cup tomatoes, strained
1/2 can tomato paste
4 large mushrooms
4 tablespoons olive oil
salt and pepper


Boil rice until tender.

Brown onion in hot olive oil, add tomato paste, tomatoes and mushrooms; cook 15 minutes.

Add seasoning and rice, pour into an oiled baking dish, and bake in a hot oven (450 degrees F.) about 30 minutes.

Serve piping hot sprinkled with grated cheese.

Serves 6.


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 -- Igor Grabar: Aupres Du Samovar, around 1905.

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