- 3 cups rice –roz
- 1 bunch parsley –ba’-doo-nis
- 1/2 bunch coriander –koz-ba-ra
- 1/2 bunch Swiss chard –salk
- 3 tbsp corn oil –zeit dora
- salt and pepper – malh and fel-fel
- Place four cups of water in a deep pan and bring to boil.
- Add the parsley, chard and coriander and boil for 5-10 minutes.
- Drain through a sieve.
- In a blender or food processor, add about half a cup of the boiled greens to the drained water they were boiled in. Blend until smooth.
- In a medium-sized deep non-stick pan, heat oil and then stir the rice in it over medium heat for about one minute.
- Add processed liquid, salt and pepper. You may have to add a little more water. Leave until water is almost absorbed.
- Cover pan, and lower the heat.
- Leave to cook for another 20-25 minutes until rice is tender.
- Serve hot.
2 cups rice
2 red pepper diced
1 onion chopped
1tbsp Tomato paste
3 tbsp corn oil
3 tbsp paprika
salt and pepper
- Wash rice well under running water and drain.
- In a medium non-stick pan, heat oil over medium heat. Add onion, red pepper and stir until onion become golden.
- Add rice and stir. Add paprika, cumin, and salt and stir well. Add tomato paste, 2 ½ cups water, and continue stirring. Bring to boil.
- When water is almost absorbed, cover pan, move to low heat and leave for 20-30 minutes or until rice is tender.