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Title: Shortgrain Rice with Cheesy Black Pepper Sauce

Keywords: Cheese, late-night, main dishes, vegetarian

Yield: 2 Servings

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1 c Rice, Arborio, Calrose or other shortgrain white rice

(Basmati or plain long-grain can be used, but will

change the texture.)

Salt

1/3 c parsley, chopped

1 tsp fresh thyme leaves or 1/2 ts. dried

2 fresh sage leaves or 1/2 tsp. rubbed sage

1 garlic clove; finely chopped

1-2 tsp black pepper (preferably freshly and coarsely ground)

1/2 c (or more) grated Italian Cheese, most any

2 tb Butter

1 Tbsp olive oil

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This dish can be made in 20 minutes. Bring to boil a large pot of

water and add the rice and salt to taste. Boil until rice is done,

from 12 to 15 minutes, depending on the type of rice used.

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Pound the parsley, thyme, sage, garlic, and pepper in a mortar to

release their oils and aromas or chop them together on a board. When

the rice is done, pour it into a colander, shake off excess water,

and toss it in a bowl with the cheese.

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Heat the butter and oil in a small skillet and stir in the herbs and

garlic, and as soon as the butter foams, pour it over rice, toss,

and serve.

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This makes a good late-night dinner when you recognize pangs of

hunger at ten o'clock and realize that you've forgotten to eat.

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Source: " The Savory Way " , Deborah Madison, Bantam Books ISBN

0-553-05780-4 1990 typed by Dorothy Hair 7/21/94

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