VEGETARIAN AND VEGAN RECIPES

NINA’S RICE PILAF

INGREDIENTS:

·         1 cup Basmati Rice   ·         ½ cup Currants, dried ·         2 tbsp. Currants, dried ·         ⅛ tsp. Turmeric ·         ½ cup Quinoa, black or regular, rinsed ·         ½ cup Olive Oil ·         ½ cup Pine Nuts, toasted ·         1 Green Bell Pepper, small,. stemmed, seeded and finely chopped ·         1 Red Bell Pepper, small, stemmed, seeded and finely chopped ·         Kosher Salt - to taste ·         White Pepper, freshly ground - to taste

DIRECTIONS:

1.    Place 2 cups of water in a 4-Qt. saucepan and bring to a boil. 2.    Place the rice, currants, barberries and saffron carefully in the saucepan. 3.    Reduce heat to low. 4.    Cook covered until rice is tender ~12–14 minutes. 5.    Uncover, and transfer to a bowl. 6.    Cover with plastic wrap. 7.    Set aside.  8.    Bring 1 cup of water to a boil in the saucepan. 9.    Add quinoa to the saucepan. 10. Reduce heat to low. 11. Cook covered until quinoa is tender ~12–14 minutes. 12. Uncover and transfer to bowl with rice. 13. Stir in oil, pine nuts, bell peppers, salt and white pepper. 14.  Serve warm or cold. YIELD: 6 servings. Source: Rabbi Alan Ira Silver