Categories: Vegetables 
      Yield: 4 servings 
  
      2    Anchovy filets                    1/2 ts Mustard 
  1 1/2 c  Long grain rice                   1/2 ts Tomato paste 
      1    Onion,finely chopped                1    Salt and pepper to taste 
      5 tb Olive oil                           3    Tomatoes seeded cubed 
      1 tb White wine vinegar                1/3 c  Black olives pitted 
    2/3 c  White wine                          1 pn Dried marjoram 
      3    Lemons for juice                
  
      Bring a large saucepan of salted water to a boil.Put a plate on top of 
  the pan,covering the water,lay the anchovy filets on the plate,and mash 
  with a fork.They will dissolve smoothly with the heat.When anchovies are 
  disolved,remove the plate,Add the rice to the water,and cook until tender 
  about 45 to 55 minutes.. 
      Meanwhile,in a small saucepan,saute the onion in 2 tabls.of olive 
  oil.When the onion is golden and soft,sprinkle the vinegar over it,and 
  allow it to evaporate for 2 minutes.Add the wine,lemon 
  juice,mustard,dissolved anchovies and tomato paste.Mix carefully then seive 
  once to make a smooth sauce. 
      Drain the rice and spread it out on a warmed serving platter.Pour the 
  sauce over it and sprinkle it with salt and pepper.While the rice cools 
  slightly fry the tomato cubes quickly in the remaing 3 tabls. of olive oil 
  for 1 minute,then mix in the olives and marjoram.Pour them over the rice 
  and sauce.Then serve.