Lele’s Famous Rice

Ingredients   -      Serves  2-312 oz. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained 1 1/4 pints [3 1/8 cups] water2 teaspoons salt2 oz. [1/4 cup] butter1 Medium-sized onion, finely chopped2 large tomatoes, blanched, peeled and choppedI large red pepper, white pith removed, seeded and finely chopped2 celery stalks, trimmed and finely chopped4 oz. broccoli, trimmed and chopped4 oz. mushrooms, wiped clean and finely chopped1/4 teaspoon cayenne pepper

Preparation 1.  Put the rice in a large saucepan. Pour over the water and add 1 1/2 teaspoons

of the salt. 2.  Place the pan over moderately high heat and bring the water to a boil. Cover

the pan, reduce the heat to low and simmer the rice for 15 to 20 minutes or until all the liquid has been absorbed and the rice is tender. Remove the pan from the heat

and set aside.

3.  In a large frying-pan, melt the butter over moderate heat. When the foam goes down, add the onion and fry for 5 to 7 minutes or until it is soft but not brown. Add

the tomatoes, red pepper, celery and broccoli. Fry, stirring frequently, for 10 minutes or until the vegetables begin to soften. Add the mushrooms to the pan and

fry, stirring frequently, for more 3 minutes. Put the remaining salt and cayenne. 4.  Add the rice to the pan and stir the mixture until it is combined. Cook, stirring frequently, for more 10 minutes or until the mixture is thoroughly heated through.

Remove the pan from the heat and serve at once.