Rice with Black Pepper Sauce

Name: Rice with Black Pepper Sauce
Yield: Makes 2 servings
Ingredients: 1 teaspoon chopped thyme leaves or several pinches of dried; ⅓ cup chopped parsley; salt; 1 cup Arborio or short-grain white rice; 1 large garlic clove, finely chopped; 2 sage leaves, chopped, or a pinch of dried; 2 sage leaves, chopped, or a pinch of dried; 1 teaspoon chopped thyme leaves or several pinches of dried; ½ cup grated mixed Fontina and mozzarella cheese or provolone alone; ½ cup grated mixed Fontina and mozzarella cheese or provolone alone; ½ cup grated mixed Fontina and mozzarella cheese or provolone alone; 1 to 2 teaspoons coarsely ground black pepper; 1 tablespoon virgin olive oil; 2 tablespoons butter; 1 cup Arborio or short-grain white rice

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

This makes a good late-night dinner when you recognize pangs of hunger at ten o’clock and realize you’ve forgotten to eat. Although it’s not a risotto, it’s particularly good made with Arborio rice; the short, round grains are substantial and well textured. While the rice is cooking, prepare the rest of the ingredients—this dish can be made in about 20 minutes.

Ingredients

Main course
Vegetarian
Gluten-free

Ingredients

Method