Greek pilaf

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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