Rice and Olive Casserole

__________________________________________________

                            FOOD FUNNY
__________________________________________________

Thanks to Rosemary Zwick for sending us this one:

How do you stop a thief? This was the question that vexed my brother.
Every morning he picked up coffee from Starbucks, and every morning that
cup of coffee mysteriously disappeared from his desk. Although he never
caught the bandit, he did resolve the matter. One morning, when all
personnel were gathered for a staff meeting, he popped out the partial
plate from his mouth and swished it around in his coffee before placing
it back. His coffee was never stolen again.

__________________________________________________

                            TODAY'S RECIPE
_________________________________________________

This unusual casserole makes a great side dish to poultry and seafood.

Rice and Olive Casserole

2 Tbs (30 ml) butter
2 Tbs (30 ml) olive oil
1 1/2 cups (375 ml) long-grain rice
2-4 cloves garlic, finely chopped
36-40 green or black olives of your choice, pitted and chopped
5 cups (1.25 L) tomato juice
2 tsp (10 ml) chili powder
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for garnish (optional)
Chopped parsley for garnish (optional)

Heat the butter and oil in an oven-proof pot and saute the rice and
garlic until barely golden, about 5 minutes. Add the remaining
ingredients except the Parmesan and parsley and bake covered in 350F
(180C) oven until all the liquid is absorbed and the rice is tender,
about 1 hour. Garnish with Parmesan and/or parsley and serve immediately.
Serves 4 to 6.
Received on Tue Aug 25 21:42:06 2009