Main Dish Delights

Rice with Chicken and Chick Peas

IngredientsChicken-Chickpea-Stew-250x150
1-Cup Rice
1 Whole Chicken baked and meat de-boned
1 Large white onion or 3 small onions finely chopped
4 TBS Butter
1 Can Chick Peas drained and rinsed
2 cups Chicken Stock, Broth or Bouillon
Salt and Pepper to taste
Cinnamon to taste
Plain Yogurt

Put rice in a bowl and cover with boiling water and salt to taste and soak for 20 minutes. Rinse in cold water and drain well.

Sauté onions in butter in a pot until translucent, layer in de-boned chicken, chick peas, rice, cinnamon and salt and pepper. Add 2 cups of Chicken Stock (broth or bouillon). Bring to a boil and simmer over low heat for 15-20 minutes. Mix well.

Serve by itself or with your favorite plain yogurt.

Majadra

Ingredients1-IMG_4231-250x150
1-Cup Rice
½ Cup Lentils
3-4 yellow cooking onions
¼ Cup Vegetable Oil
½ stick of butter
1-½ cups boiling water
Salt & Pepper to taste

Put rice in a bowl and cover with boiling water and salt to taste and soak for 20 minutes. Rinse in cold water and drain well.

Slice onions and sauté/fry over medium high heat in ¼ cup vegetable oil until browned. Drain on paper towel.

Place lentils in a pot, cover with water, bring to a boil, reduce heat and simmer for 5 minutes (do not drain liquid).

Sauté rice until shiny in butter; add onions, lentils with liquid and 1-½ cups boiling water and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 15-20 minutes.

Rice Pilaf

Ingredientsbrown_rice_pilaf_4-250x150
1 Cup Rice
Salt
¼ Cup Fine Egg Noodles
¼ Cup Vegetable Oil
2 Cups Chicken Stock, Broth or Bouillon
¼ Stick Butter

Put rice in a bowl and cover with boiling water and salt to taste and soak for 20 minutes. Rinse in cold water and drain well.

Break up ¼ cup fine egg noodles. Fry egg noodles in oil over medium high heat until brown. Watch carefully the noodles will burn easily. Drain on paper towel.

Melt ¼ Stick of butter and sauté rice until shiny. Add salt/pepper to taste. Add 2 cups Chicken stock (broth or bouillon) and bring to a boil. Cover and simmer over low heat for 15-20 minutes until all liquid is absorbed.