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Name: Levantine Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Few sprigs fresh parsley,; 1 c (250 mL) short grain rice,; 1/2 ts (2 mL) sugar; 1 3/4 c (425 mL) boiling water; 1/3 c (75 mL) pine nuts, toasted; 2 Onions, finely diced; 1/2 ts (2 mL) ground cinnamon; 2 tb (25 mL) raisins; 1/4 ts (1 mL) salt; 1/4 ts (1 mL) black pepper; 1/4 c (50 mL) olive oil

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 dont 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 on Jan 28, 1997.

NOTES

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Levantine Rice

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

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 dont 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@MAGI.COM> on Jan  28, 1997.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.