RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Rice with Prunes and Raisins - pareve
Serves 4 1 large onion, coarsely chopped 3 tablespoons light vegetable oil 1-1/4 cups (250 grams) long-grain rice 3/4 cup (100 grams) pitted prunes, cut in half 1/4 cup (100 grams) raisins 2 teaspoons cinnamon Salt and pepper 3 cups (750 ml) water Fry the onion in the oil till golden. Add the rice, and stir until it is well coated with oil. Add the raisins, prunes, cinnamon, salt, and pepper. Stir well and pour in the water. Bring to the boil, stir again, then simmer, covered, on very low heat for 25 minutes, or until the rice is very tender and the water has been absorbed. Gil Marks The World of Jewish Cooking
