|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 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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