Recipe - Levantine Rice

One fourth cup (50 mL) olive oil
One fourth teaspoon (1 mL) salt
One fourth teaspoon (1 mL) black pepper
One half teaspoon (2 mL) ground cinnamon
2 Onions, finely minced
1 cup (250 mL) short grain rice,
preferably Arborio
One half teaspoon (2 mL) sugar
2 tablespoon (25 mL) raisins
1 Three fourths cup (425 mL) boiling water
1/3 cup (75 mL) pine nuts, toasted
Few sprigs fresh parsley,
chopped

In heavy bottomed saucepan, over high heat, saute oil, salt, pepper and
cinna mon about 1 minute, or until cinnamon darkens. Add onions and saute
2 minutes until softened. Add rice and saute 3 minutes, until well combined
with oil and heated through. Stir in sugar and raisins. Immediately add
water (reduce by l/4 cup [50 mL] if rice is preferred al dente) and remove
from heat about 30 seconds. Mix well and reduce heat to low. Return to heat
and let simmer, tightly covered, about 20 minutes. Remove from heat and set
aside 10 minutes. (Will stay warm up to 40 minutes.) Just prior to serving,
fluff with fork. Garnish with pine nutes and parsley. Serves 4 to 6.

Notes: Only max 1 One half cups water and don't let sit too long.

Per serving: Cal 334/Pro5 g/Fat 14g/Carb 50g Gusto! The Globe and Mail, Dec
'96

Posted to FOODWINE Digest 28 Jan 97 by Rod Grant rodgrant@MAGI.COM on Jan
28, 1997.