Recipe - Greek Pilaf

1 One half cup Rice
2 One fourth cup Water
1 tablespoon Olive oil; up to 2
1 One half cup Minced onion; (I used much
less, due to my husband's
onion aversion)
1 small Stalk celery minced; (I left
it out)
One half teaspoon Salt
One half cup Sunflower seeds or pine nuts
Black pepper to taste
4 Cloves garlic; minced, up to
5
2 tablespoon Lemon juice
One fourth cup Freshly minced parsley
1 tablespoon Dried mint; or, 3 Tbsp
fresh, minced

Source: Moosewood Cookbook, with my own minor adjustments

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

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

3. Mix in the rice and the lemon juice and herbs.

Posted to JEWISHFOOD digest by "Yehoshua and Rachel Hershberg"
mountain@netvision.net.il on Apr 7, 1998