Graham Kerr

179 Anchovy Rice

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Long grain rice 1 cup 8 oz. 230 grams
Onion 1 small 1 small 1 small
Anchovy fillets 6 6 6
Milk ½ cup 4 fl. oz. 115 milliliters
Clarified butter 2 tbsp. 2 tbsp. 30 grams
Parsley, finely chopped 2 tsp. 2 tsp. 5 grams
Tomato sauce ¼ cup 2 fl. oz. 60 milliliters

Method

Method of Preparation

Cook rice 5 minutes, add no salt—chop onion finely—soak anchovy fillets in milk for 30 minutes—chop anchovies.

Method of Cookery

  1. Cook onion until transparent in clarified butter.
  2. Stir in parsley and anchovies. Heat through.
  3. Stir in tomato sauce, bring to boil, and mix with rice.
  4. Serve.

© 1966 Graham Kerr. All rights reserved.