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Levantine Rice

Yield: 1 Servings

Ingredients and directions for this recipe

1/4 c (50 mL) olive oil
1/4 ts (1 mL) salt
1/4 ts (1 mL) black pepper
1/2 ts (2 mL) ground cinnamon
2 Onions, finely diced
1 c (250 mL) short grain rice,
-preferably Arborio
1/2 ts (2 mL) sugar
2 tb (25 mL) raisins
1 3/4 c (425 mL) boiling water
1/3 c (75 mL) pine nuts, toasted
Few sprigs fresh parsley,
-chopped

In heavy bottomed saucepan, over high heat, saute oil, salt, pepper and
cinna- mon about 1 minute, or until cinnamon darkens. Add onions and saute
2 minutes until softened. Add rice and saute 3 minutes, until well combined
with oil and heated through. Stir in sugar and raisins. Immediately add
water (reduce by l/4 cup [50 mL] if rice is preferred al dente) and remove
from heat about 30 seconds. Mix well and reduce heat to low. Return to heat
and let simmer, tightly covered, about 20 minutes. Remove from heat and set
aside 10 minutes. (Will stay warm up to 40 minutes.) Just prior to serving,
fluff with fork. Garnish with pine nutes and parsley. Serves 4 to 6.

Notes: Only max 1 1/2 cups water and don't let sit too long.

Per serving: Cal 334/Pro5 g/Fat 14g/Carb 50g Gusto! The Globe and Mail, Dec
'96

See also:
Previous recipe Levain (starter)
Next recipe Leveropostej (liver Paste)

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F.c. Nectarine Salad
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