Israeli Green Rice
Ninety plus is the temperature out this week. Needless to say it is not the weather for soup! Maybe cold gazpacho, that’s an idea! Meatless is what the moment is, and you will never miss it with this line up. This last spring I picked up some wonderful cookbooks in a Jerusalem book store. The Book of New Israeli Food is one of my new favorites. Jerusalem is such a melting pot of ethnic flavors. African and Indian Jewish cuisine is heavy along with Persian and Yemenite. The books author is Janna Gur and she is a wonderful writer and the photography is simply superb and is done well by Eilon Paz, wow! In the photo above I show Quinoa Veggie Salad and the Israeli Green Rice inspired from the cookbook.
Green Rice
1 1/2 cups of basmati rice
1/4 cup of olive oil
1/2 large onion, chopped fine
2 cups of parsley and cilantro chopped fine, equal parts
1 tsp salt
1 tsp of Hawaji
4 cardamon pods cracked
In a heavy sauce pan add oil and onion and cook til clear, add finely chopped herbs and spice. Then add rice and 3 cups of water. Bring to a boil and then reduce to simmer for 15 minutes. Serve at room temp with other salads or main dish.
