1 cup rice, uncooked
1 large onion, minced
1 clove garlic, minced
salt and pepper to taste
3 cups chicken broth
2 tablespoons olive oil
1/4 teaspoon saffron
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/4 teaspoon dried mint leaves

In deep saucepan heat oil, add onion, garlic and rice.

Cook until rice is light brown, stirring constantly; add rest of ingredients, lower heat, cover and simmer until rice is done, 20 minutes.

Stir from time to time to prevent sticking and cook until moist but not runny.

Serve with grated cheese.

Serves 4.

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 -- Vincent Van Gogh: Une Italienne, 1887.

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