| 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"
<mountain@netvision.net.il> on Apr 7, 1998
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