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Rice Pilaf, Greek/Stuffing (P, TNT)
Source: "Moosewood Cookbook," with my own minor adjustments
Serves: 6

1-1/2 cups rice
2-1/4 cups water
1 or 2 tbsp. olive oil
1-1/2 cups onion, minced
1 small stalk celery, minced
1/2 tsp. salt
1/2 cup sunflower seeds or pine nuts
Black pepper, to taste
4 or 5 cloves garlic, minced
2 tbsp. lemon juice
1/4 cup parsley, freshly minced
1 tbsp. dried mint or, 3 tbsp. fresh, minced

Place rice and water in a small saucepan. Boil, cover, and simmer until tender (approximately 40 minutes).

In the meantime, heat the olive oil. Add onion, celery, salt, and sauté until tender, 5 to 8 minutes. Add the seeds or pine nuts, pepper, and garlic, and sauté for another five minutes.

Mix in the rice and the lemon juice and herbs.

Poster's Notes:
I used much less onion than called for, due to my husband's onion aversion.

I left out the celery entirely.

I've now made it twice; it's pretty simple and really lovely. The lemon juice gives it a good tanginess and a terrific consistency. The cookbook also suggests using this as a stuffing for stuffed grape leaves.

Posted by Rachel Hershberg

Nutritional Info Per Serving: N/A