Levantine rice

1 Servings

Ingredients

Quantity Ingredient
¼ cup (50 mL) olive oil
¼ teaspoon (1 mL) salt
¼ teaspoon (1 mL) black pepper
½ teaspoon (2 mL) ground cinnamon
2 Onions, finely diced
1 cup (250 mL) short grain rice, preferably Arborio
½ teaspoon (2 mL) sugar
2 tablespoons (25 mL) raisins
1¾ cup (425 mL) boiling water
⅓ cup (75 mL) pine nuts, toasted
Few sprigs fresh parsley, chopped

Directions

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 1½ 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

Posted to FOODWINE Digest 28 Jan 97 by Rod Grant <rodgrant@...> on Jan 28, 1997.

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