Preparation:
Sauté onions in half the butter until a light-golden color. Add garlic, and cook until soft, but not brown. Add tomatoes, celery, parsley, and salt and pepper. Simmer 1/2 hr.
Pass sauce thru strainer, or puree in blender, then return it to pot. Cook until thick. Prepare rice as directed.
Brown remaining butter and pour it over rice, mixing it in. Pack rice into mold, then turn it out onto a platter. Serve hot, with the sauce pored over the rice. |
