Monastery Stew

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  1. Cook the finely chopped onions, carrots and celery in the oil and some water.
  2. Add the small onions, olives, mushrooms and pepper.
  3. Pour over the wine and 1 cupful of water, salt and simmer until tender.
  4. Add the diced potatoes and rice, followed by tomato pieces after 15 minutes.
  5. Pour the dish into a baking dish or earthware pot, sprinkle with parsley and bake.