from the kitchen of Victoria Bertoni

MEDITERRANEAN RICE PILAF

1 cup chopped onion 
2 cups chopped tomato
2 cloves minced garlic
1/2 cup diced cucumber
1 tablespoon olive oil
8 olives-pitted and halved
1 cup uncooked long-grain white rice
1/4 cup shopped basil or thinly sliced preferably converted green onions
13 3/4 ounce can chicken or veg. broth
1 1/2 cups shredded mozzarella or feta cheese
1/4 cup water

In med. saucepan, saute onion and garlic in oil over med. heat for 5 minutes. Add rice; cook 1 minute, stirring constantly. Add broth and water, bring to a boil.  Reduce heat; cover and simmer 20 minutes or until liquid is absorbed.  Stir in tomato, cucumber, olives and basil; transfer to six serving plates.  Top each plate with 1/4 cup cheese.  Makes 6 servings.