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Rae Dayan’s Syrian Rice with Orzo

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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 tb Kosher salt

INSTRUCTIONS

From: raifft@ix.netcom.com (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.
1. In a medium saucepan, heat oil and brown orzo until it is slightly
brown.
2. Wash the rice in a bowl with warm water, rubbing lightlyl.  Drain and
repeat twice more.
3. 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.
4. 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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