| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Syrian | Rice | 8 | Servings |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 1/4 | c | Orzo |
| 2 | c | Rice |
| 3 1/2 | c | Water |
| 2 | T | Kosher salt |
INSTRUCTIONS
From: [email protected] (Richard A. Ifft ) Date: Fri, 12 Jul 1996 07:05:51 -0700 This is the best I could come up with and you'd have to fiddle with it; i.e. change the water to chicken broth and the orzo to noodles. It's from Joan Nathan's Cooking in America. In a medium saucepan, heat oil and brown orzo until it is slightly brown. Wash the rice in a bowl with warm water, rubbing lightlyl. Drain and repeat twice more. Bring the 3 1/2 cups of water to a boil. Add the rice, orzo, and salt, and let the water return to a boil, stirring thoroughly. Cover the pan tightly and lower the heat. Simmer for 20 minutes or until water is absorbed. Fluff with a fork. JEWISH-FOOD digest 253 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 0mg
Sodium: 1413.9mg
Potassium: 23.4mg
Carbohydrates: 15g
Fiber: <1g
Sugar: <1g
Protein: 1.7g