Nahit and Rice
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3/4 cup dry chickpeas
1/2 cup uncooked rice
1 teaspoon salt
2 cups boiling water
1/2 cup honey

Preparation

1 Wash the chickpeas and soak overnight in water to cover. Drain. Cover with fresh water; bring to a boil and cook over low heat 2 hours. Drain. 2 Stir the rice and salt into 2 cups boiling water. Cover and cook over low heat 15 minutes. Turn the undrained rice into a casserole and stir in the honey and chickpeas. 3 Bake in a 350 degree oven for 35 minutes.

About


Can substitute 1 1/2 cups canned chickpeas to reduce cooking time. From The Art of Jewish Cooking by Jennie Grossinger.