{"id":1120,"date":"2013-08-30T12:43:08","date_gmt":"2013-08-30T10:43:08","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1120"},"modified":"2020-04-04T11:08:47","modified_gmt":"2020-04-04T09:08:47","slug":"%d7%90%d7%95%d7%a8%d7%96-%d7%97%d7%92%d7%99%d7%92%d7%99","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1120&lang=en","title":{"rendered":"Festive Rice"},"content":{"rendered":"

\"2013-09-04<\/a><\/p>\n

Ingredients<\/h3>\n

\u00bd tbsp. oil
\n1 medium onion, finely chopped
\n1 cup white rice
\n2 minced cloves of garlic (1 tsp.)
\n\u00bc cup pine nuts or bleached almonds
\n\u00bc cup black raisins
\n\u00bc cup pitted prunes, chopped into small cubes
\nhandful of parsley leaves
\n2\u00bc cups water
\n\u00bd Tbsp. brown sugar
\n\u00bd tbp. turmeric
\n\u00bc tbp. cinnamon
\nsalt and pepper for seasoning<\/p>\n

Preparation<\/h3>\n

In a pot, fry the onions in the oil until lightly golden-brown.
\nAdd the pine nuts and roast for about 1 minute, while stirring.
\nAdd the rice and minced garlic and saut\u00e9 lightly.
\nAdd the raisins, prunes and parsley leaves, and stir.
\nSeason with salt and pepper to taste, and add the sugar.
\nAdd the water, bring to a boil and reduce to medium-low heat.
\nCover for 10-15 minutes until ready.
\nServing Tip:<\/b> Lightly oil a tall round\/elliptic dish with straight (not sloped) sides.
\nStuff the dish with rice thoroughly.
\nPlace a nice serving plate over the top of the dish and turn over.
\nRemove the dish from over the rice and serve.<\/p>\n

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