Greek pilaf
1 Servings
Ingredients
| Quantity | 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 |
Directions
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