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Arroz con Piñones (Rice with Pine Nuts)
Serves 8
4 Tbs. extra-virgin olive oil
1 small onion, chopped
2 cups long grain rice
1/2 cup pine nuts
3 3/4 cup water
2 tsp. fine sea salt
zest from 1 lemon
2 Tbs. chopped mint
2 Tbs. chopped flat leaf parsley
Heat the olive oil in a large pot. Add the onion and cook until it is translucent. Add the rice and the pine nuts and sauté until the onions turn golden brown. Add the water and salt. Cook the rice over medium heat for 10 minutes, or until the rice is dry on top. Cover the pot, and simmer on the lowest heat until ready to serve. Toss in the lemon zest, mint and parsley and serve.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
4 Tbs. extra-virgin olive oil
1 small onion, chopped
2 cups long grain rice
1/2 cup pine nuts
3 3/4 cup water
2 tsp. fine sea salt
zest from 1 lemon
2 Tbs. chopped mint
2 Tbs. chopped flat leaf parsley
Heat the olive oil in a large pot. Add the onion and cook until it is translucent. Add the rice and the pine nuts and sauté until the onions turn golden brown. Add the water and salt. Cook the rice over medium heat for 10 minutes, or until the rice is dry on top. Cover the pot, and simmer on the lowest heat until ready to serve. Toss in the lemon zest, mint and parsley and serve.
(Rebecca Ets-Hokin)
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