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Rice with Limpets

Ingredients:
½ kilo of limpets
1 chopped onion
2 cloves of garlic
1 spoonful of a wild carrot
1 cup of oil
1 cup of parboiled rice (yellow)
½ wine glass of lemon
1 bunch of chopped samphire
Salt, pepper

Instructions:
At first, take off the limpets’ shell. Saute in oil the vegetables until they are withered. Pour three cups of water, the limpets, salt and pepper. As soon as they get to a boil, pour the pepper and the lemon. Mix continuously until the rice is half boiled. Cover the pot and take it off the stove top. Serve the food, when all the water is evaporated.

Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.

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