Riz à la Basquaise

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • ¾ pound rice
    • 1 Spanish onion, finely chopped
    • 6-8 tablespoons <


    Sauté finely chopped onion in olive oil until it just begins to turn golden in colour; add washed rice and stir until the oil has been absorbed by the rice. Stir in tomato concentrate which you have diluted in dry white wine, and add enough hot water to cover rice. Season to taste with salt and freshly ground black pepper. Arrange sliced sausage and pitted black olives on top of rice and fit a