One of the dished she prepared for us that stuck out the most in my memory was the RICE. I decided right then and there that I needed to recreate it. I searched the internet for a while finding different recipes, Wardeh’s was my greatest inspiration. I took a bit of this and a bit of that along with my own recollections and voila, my arabic brown rice was created.
Other Israeli Inspired Dishes:
Arabic Rice
Ingredients
- 2 cups brown rice
- 2 cups water
- 2 cups chicken broth
- 4 TSB acid medium (apple cider vinegar, lemon juice or kombucha)
- 1/4 package (about 4oz) brown rice noodles
- 1 1/2 tsp unrefined salt
- 4 TSB butter
Instructions
- Combine rice, water and acid medium of choice in a bowl or pot. Cover and let soak for at least 7 hours.
- Drain off water into a measuring cup. Rinse the rice. Add the same amount of chicken broth (plus a little water if necessary) as water drained off. Bring broth to a boil.
- Add the rice, noodles, salt and butter to the pot. Return to a boil and then turn down heat. Cover and let simmer for 30 to 45 minutes, undisturbed.
- When done turn off heat and let stand for 15 minutes. Fluff and serve.
This post is part of Fat Tuesday, Hearth and Soul, Simple Lives Thursday, Homemaking Link Up, Pennywise Platter Thursday,
Elizabeth
Hi Katie, can you tell me why the rice is soaked in the acidic solution? If I understand correctly, brown rice is low in phytic acid and does not need to be soaked according to WPF. I find that eating rice or potatoes causes me to retain water (whether brown or white). I was wondering if doing it this way would alleviate the problem. Also, does the “TSB” mean tablespoons or teaspoons?
Katie Mae Stanley
Brown rice is lower in phytic acid but it is still better for your gut to soak it in and acid medium and lower it even further. I know that Sally Fallon in Nourishing Traditions advices to soak brown rice, she also mentions if you do not soak it then it should be cooked for 2 hours in bone broth. Most nourishing/real food bloggers still soak brown rice. I now tend to be more of a white rice gal to avoid the aresnic found in brown rice, there is some in white rice but at much lower levels. I haven’t read WAPF’s stance on rice in awhile so I will go check it out.
It is possible that soaking the brown rice as well as cooking in a bone broth might help with retaining water but I am not sure as I have never had that problem.
It is one tablespoon, thank you for pointing that out. I will go fix it.
Elizabeth
Thank you so much. I pulled out my Nourishing Traditions book and, sure enough, there was the recipe for the brown rice, soaked — never noticed it. I’ll have to try this way next time.
Katie Mae Stanley
You’re welcome!
April @ The 21st Century Housewife
Your rice sounds delicious. I like the addition of the acid ingredient, I am sure it gives a lovely tang.
Katie
Actualy I rinse the rice before cooking so there is little to no acidic taste left in the final product.
Elsa
Looks delicious! I can never have too many rice recipes, we eat it constantly.
Katie
Until I moved to Mexico I rarley ate rice, now I eat it several times a week!
E
pretty sure that flat bread would be my favorite! : )
Katie
It was yummy, now I just need to remember how I made it…. 🙂
Jill@RealFoodForager.com
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
http://realfoodforager.com/fat-tuesday-february-21-2012/