INGREDIENTS

INSTRUCTIONS

RFCJ Reposts (from rec.food.cooking.jewish  >From: Lita
(alotzkar@direct.ca)  Source: "The Sephardic Kitchen" by Rabbi Robert
Sternberg  HarperCollins Publishers  Servings: 6 - 8  Follow the
directions below for Plain Rice Pilav, adding 1 bay leaf  and 1/4
teaspoon saffron threads dissolved in 1/4 cup boiling water  to the
rice together with the stock. Cook as directed. The rice gets  a
beautiful yellow color and a heady aroma from the saffron and bay
leaf. The bay leaf will be resting on top of the rice at the end of
cooking. Remove and discard it before serving. Serve as a side dish
with a meat, fish, or vegetarian entree.  Plain Rice Pilav:  Preheat
the oven to 350 degrees F. If using white rice, you will need  4 cups
stock. If using brown rice you will use 5 cups stock. If using  white
rice, place the rice in a colander and rinse it in the sink in  cold
water until the water runs clear. Allow the rice to drain and  dry for
20 minutes. If using brown rice, skip this step. Over medium  heat,
heat the olive oil in a casserole with a tight fitting lid.  Saute the
rice in the oil until it starts to brown. Sprinkle the salt  over the
rice and pour in the stock. Cover tightly and place in the  oven. Bake
for 35-40 minutes (white rice) to 1 hour (brown rice).  When the pilaf
is done, all of the liquid will have been absorbed. A  lovely aroma
will fill the room when you open the lid of the pot.  Serve immediately
as a side dish with a meat, fish or vegetarian  entree.  Posted to
JEWISH-FOOD digest V97 #316 by Jeff Freedman  <jefffree@eskimo.com> on
Dec 03, 1997

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients)
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Calories: 358
Calories From Fat: 358
Total Fat: 40.5g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g