1/4 cup of olive oil
1 chopped onion
4 cups of diced tomatoes, skin and seeds removed
2 tablespoons of finely chopped green onion
2 cups of rice
3/4 cup of cashew nuts, finely chopped
1/2 cup of raisins
3/4 cup of cooked ham, diced
5 cups of chicken broth
To taste: Salt
2 tablespoons of finely chopped parsley
1/3 cup of black olives without pit
1/4 cup of grated Parmesan cheese
1/4 cup of olive oil
1 chopped onion
4 cups of diced tomatoes, skin and seeds removed
2 tablespoons of finely chopped green onion
2 cups of rice
3/4 cup of cashew nuts, finely chopped
1/2 cup of raisins
3/4 cup of cooked ham, diced
5 cups of chicken broth
To taste: Salt
2 tablespoons of finely chopped parsley
1/3 cup of black olives without pit
1/4 cup of grated Parmesan cheese
Heat the olive oil in a large skillet over medium heat
Add the onion, tomato, and green onion
Cook for 10 minutes, stirring occasionally, until the tomato starts to break down
Add the rice, cashews, raisins, and ham
Cook for an additional 5 minutes, stirring occasionally
Add the chicken broth and season with salt
Stir well
When the mixture comes to a boil, reduce the heat and simmer, covered, until the rice is tender
Stir in the parsley delicately
Pour the hot rice into a greased 22 cm diameter mold or form
Tamp down gently
Invert onto a plate and sprinkle with Parmesan cheese
Serve warm
(Serves 6)
Note: Serves well with poultry.
