Nahit and Rice

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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.

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About

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

Tags:

rice
Holiday
vegetables
kosher
Jewish

Yield:

4.0 to 6 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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