This is a recipe for some rice that’ll make you very happy. It comes from my friend Stacia, who lives in Toronto. She’s Lebanese so this recipe is the real deal, learned from her Grandmother. Thanks Stacia for sharing this.
You can find Stacia on twitter @staciaEcarlton.
This recipe for rice (we didn’t call it Syrian, just rice…sort of like we didn’t call pita pita, just bread) is one I learned from my Sittoo. Although I make other rice dishes, according to my family they all pale by comparison.
2 tbsp butter
2 tbsp olive oil
Handful orzo (but any straight pasta broken into 1″ pieces will do just as well)
(I use spaghetti – Guy)
2cups long grain rice (rinsed). I use brown although my family all prefer white
Lemon juice ( approx 1/4 cup)
4 cups chicken broth. (My Sittoo used water so the choice is individual)
Melt butter with oil in heavy bottomed medium saucepan (use a saucepan with a tight fitting lid, or a pull of tinfoil to cover completely and tightly when the time comes)
When butter and oil start to foam, add pasta and stir to brown. Watch carefully as this happens quite quickly.
Once the pasta is a lovely deep golden brown add rice and lemon juice and shake the pan to combine. Next add chicken broth. The temptation at this point is to stir but do try to control yourself. When rice is stirred it breaks open and all the starch comes out make a thick gluey clump. Bring to a gentle boil and cover tightly. Allow the rice to stay at a gentle boil and covered for about 20 minutes or until the broth has absorbed completely.
Delicious served as a side or throw in some leftover chicken or chick peas and veg as a quick main course.
I serve with Cucumber Leban…
1 cucumber seed and diced
2 or 3 cloves of garlic depending on personal taste, minced with salt
Plain yogurt, any fat content will do, 1 full large container per large cucumber
Dried mint to taste
Mix together and allow to stand for some time to allow flavours to meld.
Serve over Syrian rice or with chicken.