2 cups sun-dried tomatoes
2 oranges - peeled, sectioned and halved
2 lemons, peeled and sliced
1 teaspoon anise salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, allspice and anise common spice
salt and pepper to taste
2 teaspoons dried basil
1/2 cup olive oil
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Arrange tomatoes and oranges on baking sheet, and toss to coat.
Meanwhile, in large bowl, combine anise salt, oregano, basil, rosemary, 2 teaspoons rosemary, salt, and pepper. Pour into prepared bowl. Place basil and 1/2 teaspoon rosemary leaves over raw meat in bowl, and toss gently until mixture is evenly coated. Spoon about 1/2 teaspoon salt over meat, and toss mixture with rice.