*Ms. Bacon suggests that the rice be rinsed first in order to remove excess starch. Heat 2 tbsp of the oil in large saucepan over high heat. Add the rice and cook, stirring constantly, stirring constantly with a wooden spoon, until all the grains are coated. Add water and salt and cover the pan witha cloth, then with the lid. Reduce the heat to a simmer and cook for 15 minutes. Meanwhile, toast the almonds in a dry, nonstick skillet. When they start tto give off their characteristic aroma- in about 5 minutes- they are ready. Remove the rice from the heat; it should have absorbed all the liquid. If not, return the rice to the heat uncovered for a few minutes to finish evaporation. Transfer the rice to a large bowl and stir in the almonds, pistachios, raisins and apricots. Serve the rice heaped in a mound on a serving platter; or press it into a ring mold brushed with oil, then unmold to give rice an attractive shape on a platter. Decorate with sprigs of fresg greens, such as coriander leaves, watercress or mache. NOTES: Serve this dish lukewarm or cold. this dish is commonly served on Friday nights and festivals. Recipe from: Jewish Cooking From Around the World by Josephine Levy Bacon p.67 1986 Barrons Educational Series, Inc. Recipe by: Jewish Cooking From Around the World Posted to JEWISH-FOOD digest V97 #252 by Linda Shapiro
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 48 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 5.7mg||0 %|
|Potassium 143.6mg||4 %|
|Total Carbohydrate 49.7g||15 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 48.3g|
|Protein 5g||7 %|
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Calories per serving: 269
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