Rice & Pasta
Asparagus & Broad Bean Risotto
Chicken & Chickpea Pilau
Eggplant & Tomato Pilau
Feta Pasta Bake
GF Kreplach or Ravioli Dough
Red Risotto with Roasted Pumpkin
Rice & Cheese Latkes
Rice Flake Porridge
Savoury Noodle Kugel
Smoked Salmon Pasta
Stuffed Succot Pumpkin
Vegetarian Stuffed Vine Leaves
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Parve, Vegan, Dairy Free
I suppose you could say that this is a pilaff but the flavourings are reminiscent of the Mediterranean and not the middle east.
2 cups of long grain rice
3 cups of boiling water
450g (llb) leeks
450g (llb) tomatoes diced or whole if using cherry ones
A standard tin 445g (1lb) tin (can) of chopped tomatoes
Mixture of any fresh herbs (oregano, rosemary, thyme)
Small amount of olive oil.
Slice the leeks finely and fry off in the oil.
Mix all the dry ingredients together in a casserole dish with a tight lid add the water
Place in a hot oven (400ºF 205ºC 190ºCFan Gas Mark 6) and cook until all the liquid is absorbed, about 30 minutes. Just before serving stir in a little olive oil and lots of black pepper.