Greek pilaf
Greek pilaf is a simple rice preparation that can be used as a filling for grape leaves or artichokes, or for eggplant. It also is delicious by itself. The addition of toasted pine nuts adds a wonderful flavor and crunch.
Makes 6 servings
1-1/2 cups raw brown rice (long- or short-grain)
2-1/4 cups water
1 to 2 tablespoons olive oil
1-1/2 cups minced onion
1 small stalk celery, minced
1/2 teaspoon salt
1/2 cup lightly toasted sunflower seeds or pine nuts
Black pepper to taste
4 to 5 medium cloves garlic, minced
2 tablespoons lemon juice
1/4 cup freshly minced parsley
1 tablespoon dried mint (or 3 tablespoons fresh, minced)
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Place rice and water in a small saucepan. Bring to a boil, cover and simmer until tender (about 40 minutes).
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Meanwhile, heat the olive oil in a small skillet. Add onion, celery and salt, and saute until the vegetables are tender (5 to 8 minutes). Add sunflower seeds or pine nuts, black pepper and garlic. Saute for 5 minutes.
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Stir the sauteed mixture into the cooked rice along with the lemon juice and herbs. Mix well.
From The New Moosewood Cookbook by Mollie Katzen (Ten Speed Press), 1999