Nahit and Rice
Can substitute 1 1/2 cups canned chickpeas to reduce cooking time. From The Art of Jewish Cooking by Jennie Grossinger.
Total Steps
3
Ingredients
5
Tools Needed
2
Ingredients
- 0.5 cup <a href="/food/45PQ6K4N/honey">honey</a>
- 2 cup boiling <a href="/food/PXTR53Z5/water">water</a>
- 0.5 cup uncooked rice
- 1 teaspoon <a href="/food/XBPNFKYS/salt">salt</a>
- 0.75 cup dry chickpeas
Instructions
Step 1
Wash the chickpeas and <a href="/technique/NM2HN7TN/soak">soak</a> overnight in water to cover. Drain. Cover with fresh water; bring to a <a href="/technique/W7VKDJHH/boil">boil</a> and cook over low <a href="/technique/XZFHRHHF/heat">heat</a> 2 hours. Drain.
Step 2
<a href="/technique/DRM2WPZ4/stir">Stir</a> the rice and <a href="/technique/DPSVTKVY/salt">salt</a> into 2 cups <a href="/technique/W7VKDJHH/boiling">boiling</a> water. Cover and cook over low <a href="/technique/XZFHRHHF/heat">heat</a> 15 minutes. <a href="/technique/B52FHCF2/turn">Turn</a> the undrained rice into a casserole and <a href="/technique/DRM2WPZ4/stir">stir</a> in the honey and chickpeas.
Step 3
<a href="/technique/RNT367Z2/bake">Bake</a> in a 350 degree oven for 35 minutes.