Easy
4
PortionsBy Graham Kerr
Published 1966
Recipe to produce 4 portions
U.S.A.
Imperial
Metric
Eggs
Tomato purée
Dry white wine
Parsley stalks
Rice
Butter
Garlic clove
Mushrooms, sliced
Parsley
To garnish
To garnish
To garnish
Boil eggs for 6 minutes—place in cold water and gently remove shells—measure purée and wine-chop parsley stalks and parsley separately—boil rice as per basic method.
A perfect dish for a cold winter round-the-fire supper.
© 1966 Graham Kerr. All rights reserved.