Thursday, March 17, 2011

special rice

I recently read the book The Language of Baklava (see my review). The Jordanian family who populate the pages are constant hosts for numerous uncles, cousins, and friends, who frequently just happen to show up at meal times. This rice recipe is such a simple idea that takes a basic side dish and makes it into a special part of the meal. I was amazed that adding just four ingredients to the rice made such a difference.

Turning plain rice into this special dish only took five minutes while the rice was cooking. So it could easily be made when unexpected family members show up at the door; or for your weeknight dinner. Enjoy it today!
Special Rice
adapted from The Language of Baklava by Diana Abu-Jaber
serves 4 as a side dish

2 c (400 g) rice, any kind
4 T (60 g) butter
1/2 c (60 g) pine nuts
1 t cinnamon

Cook the rice according to your favourite method.
Melt the butter in a pan, add the pine nuts and fry until dark golden (but not burnt; careful!).
Top the rice with the pine nuts and sprinkle over the cinnamon and plenty of black pepper.


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