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Nahit And Rice

Cuisine: Jewish
Type: Rice, Vegetables
Serves: 4 people

Recipe Ingredients

3/4 cup 177mlChickpeas
1/2 cup 80g / 2.8ozRaw rice
1 teaspoon 5mlSalt
2 cups 474mlBoiling water
1/2 cup 118mlHoney

Recipe Instructions

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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