greek pilaf
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Rice |
| 2¼ cup | Water |
| 1 tablespoon | Olive oil; up to 2 |
| 1½ cup | Minced onion; (I used much less, due to my husband's onion aversion) |
| 1 small | Stalk celery minced; (I left it out) |
| ½ teaspoon | Salt |
| ½ cup | Sunflower seeds or pine nuts |
| Black pepper to taste | |
| 4 | Cloves garlic; minced, up to 5 |
| 2 tablespoons | Lemon juice |
| ¼ cup | Freshly minced parsley |
| 1 tablespoon | Dried mint; or, 3 Tbsp fresh, minced |
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@...> on Apr 7, 1998
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