3 c. water
1 1/2 c. white rice
1 c. onion, peeled and finely chopped
3 tbsp. olive oil, divided
1 tbsp. white wine vinegar
2/3 c. white wine
Juice of 3 lemons
1/2 tsp. dry mustard
2 tsp. tomato paste
6 anchovy fillets, mashed
5 plum tomatoes, peeled and cubed
1/2 c. black olives
1/4 tsp. dried oregano, crushed

Bring the water to a boil in a large saucepan, add the rice and boil until the level of the water just covers the rice. Turn the heat to low, cover and let steam 20 minutes.

Saute the onions in 2 tablespoons olive oil until golden in color. Add vinegar and cook 2 minutes. Add the wine, lemon juice, mustard, toast paste and anchovies. Remove from the heat and set aside. Quickly saute the tomatoes in the remaining tablespoon oil for 1 minute. Add the olives and oregano. Spread the rice on a warmed platter. Pour the anchovy sauce over the rice and spoon the tomato mixture on top.