Nahit And Rice Recipe - Cooking Index
3/4 cup | 177ml | Chickpeas |
1/2 cup | 80g / 2.8oz | Raw rice |
1 teaspoon | 5ml | Salt |
2 cups | 474ml | Boiling water |
1/2 cup | 118ml | Honey |
Wash the chickpeas and soak overnight in water to cover. Drain. Cover with fresh water; bring to a boil and cook over low heat 2 hours. Drain.
Stir the rice and salt into 2 cups boiling water. Cover and cook over low heat 15 minutes. Turn the undrained rice into a casserole and stir in the honey and chickpeas.
Bake in a 350 degree oven for 35 minutes. Serves 4 to 6.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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