Growing up, I fondly remember helping out Marilyn Habib, our church director at St. Nicholas Greek Orthodox Church in San Francisco where she also was the head chef in their banquet kitchen.
There are two recipes I’ve carried close to my heart from her, my Hummus, and this, Marilyn’s Lebanese Rice Pilaf. This rice was used to accompany her baked chicken, which was often served at wedding receptions in the church’s reception hall.
Lebanese Rice Pilaf
| Servings |
| 4servings |
| Cook Time |
| 20mins |
|
|
Ingredients
- 1cup extra long-grain white rice
- 2cups chicken stockor 2 cups water plus 1 tbsp chicken bouillon
- 1/4cup Capellini pastabroken into 1/2 inch sticks
- 2tbsp Dried Zante Currants
- 2tbsp olive oil
- 1tsp ground cinnamon
- 1/2tsp kosher salt
Instructions
- In a small skillet, over medium-high heat, and stirring constantly, brown capellini pasta in olive oil until it reaches chestnut in colour.
- Add remaining ingredients, stir.
- Bring just to a boil, stir, cover with lid, and turn heat to low.
- Cook on low for 15 minutes then turn off heat.
- Allow to continue to steam (covered) for 10 minutes in residual heat.
- Fluff with fork and serve. Serves 4.
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