Rae dayan's syrian rice with orzo

Yield: 8 Servings

Measure Ingredient
¼ cup Vegetable oil
¼ cup Orzo
2 cups Rice
3½ cup Water
2 tablespoons Kosher salt

From: raifft@... (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 3½ 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, .

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