| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Rice |
| 2 1/4 | c | Water |
| 1 | tb | Olive oil; up to 2 |
| 1 1/2 | c | Minced onion; (I used much less, due to my husband's onion aversion) |
| 1 | sm | Stalk celery minced; (I left it out) |
| 1/2 | ts | Salt |
| 1/2 | c | Sunflower seeds or pine nuts |
| Black pepper to taste | ||
| 4 | Cloves garlic; minced, up to 5 | |
| 2 | tb | Lemon juice |
| 1/4 | c | Freshly minced parsley |
| 1 | tb | Dried mint; or, 3 Tbsp fresh, minced |
INSTRUCTIONS
Source: Moosewood Cookbook, with my own minor adjustments 1. Place rice and water in a small saucepan. Boil, cover, and simmer until tender (around 40 minutes). 2. In the meantime, heat the olive oil. Add onion, celery, salt, and saute until tender, 5 -8 minutes. Add the seeds or pine nuts, pepper, and garlic, and saute for another five minutes. 3. Mix in the rice and the lemon juice and herbs. Posted to JEWISH-FOOD digest by "Yehoshua and Rachel Hershberg" <[email protected]> on Apr 7, 1998
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