Mediterranean Cuisine
I prefer to use Basmati rice in my dishes, but you may substitute long grain white rice in any of these recipes unless otherwise noted.
Plain White Rice
1 c. Basmati rice
2 c. water
1 T. gee (clarified butter)
salt and pepper to taste
Melt gee in a heavy saucepan. Add rice and coat completely. All water, salt and pepper. Bring to a boid, reduce heat to low, cover and let steam 20 minutes. Fluff with a fork before serving.
Fried Rice
1 c. Basmati rice
2 c. water
1 T. gee
5-10 pasta strands, broken into 1 inch pieces.
salt and pepper to taste or one chicken boullion cube
Saute pasta in gee until golden. Prepare as above.
Rice with Vegetables
1 c. Basmati rice
2 c. water
1 T. gee
1 c. frozen mixed vegetables
salt and pepper
Prepare as above.
Megadarra (Rice with Lentils)
2 c. brown lentils, soaked
1 onion finely chopped
2 T. oil
salt & pepper to taste
1 c. rice
2 c. water
2 onions, halved and then sliced
3 T. butter
Boil lentils in water for 1 hour or until tender. Fry the chopped onion in oil until golden. Add the lentils, rice, salt & pepper. Mix well and add water. Cover and simmer for 1/2 hour until rice is tender. Meanwhile, fry remaining 2 onions in butter until carmelized. When rice is done, stir in the carmelized onion.