Roman rice - Romerskt ris

ROMAN RICE
Romerskt ris

Rice boiled in bouillon gets an extra delicious taste. If you wish, you can flavour with some other spice of your liking.

4 servings

2 cups chicken bouillon

1 cup long-grained rice
1 can artichoke hearts, 14 oz
2 to 3 tomatoes
1 teaspoon dried rosemary
4 tablespoons peanuts
4 tablespoons grated Parmesan cheese

Bring the bouillon to a boil, blend in the rice and boil, covered, for 15 minutes. Cut the artichokes in pieces and chop the tomatoes. Blend vegetables and rosemary into the rice and boil for another 5 minutes.

Add the peanuts and put the rice in a serving bowl. Sprinkle with Parmesan and serve with fried fish, grilled chicken, kassler or fried ground meat patties or hamburgers.

If you don’t like artichokes, you can use green beans instead.

Enjoy!

Bella