Mediterranean Cuisine

Rice

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.