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RICE WITH MUSHROOMS

10 mushrooms if canned, or 5 or 6 if fresh ones 3/4 of a cup of rice

Chop up a little onion, parsley, celery, and carrot together, and put them on the fire with two tablespoons of

good olive−oil. When this sauce is colored, add two tablespoons of tomato paste, thinned with hot water (or a

corresponding quantity of tomato sauce). Season with salt and pepper. Cut the mushrooms into small pieces,

and add them to the sauce. Cook for twenty minutes over a medium fire. Put on one side and prepare the rice

as follows:

Fry the rice with a lump of butter until dry; then add hot water, a little at a time, and boil gently. When the rice

is half cooked (after about ten minutes) add the mushrooms and sauce, and cook for another ten minutes. Add

grated Parmesan cheese before serving.

 

 

 

 

 

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