I don't know how it got its name. 2 1/2 cups water 1 cup rice 2 cups peeled potatoes, diced 1 medium yellow onion, chopped 1 teaspoonful salt 1 tablespoonful butter 1 - 2 bunches of Italian parsley (chopped in food processor-about 2 cups) This is after removing the big stems. 8 ounces medium or sharp cheddar cheese, small cubes Add rice, diced potatoes, onion, salt and butter to a saucepan of boiling water and cook, covered until the rice and potatoes are tender. Add parsley and cheese, stir and let stand for a few minutes for the cheese to melt. You can add more water if you prefer. Also, best the next day. -MDH |