Recipes Included On This Page Lebanese Rice Pudding - Meghli Leek and Sultana Chutney Linguine with Tuna, Garlic and Olive Oil Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lebanese Rice Pudding - Meghli Recipe By : Rice Gourmet Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ground rice 5 cups cold water 1 1/4 cups granulated sugar 1/2 teaspoon powdered aniseed 1/2 teaspoon powdered fennel seed 1/2 teaspoon powdered caraway seed 2 teaspoons ground cinnamon Shredded coconut or slivered almonds -- for garnish Mix one cup of the cold water and the ground rice into a smooth paste. Stir in the sugar and all ingredients except the garnish. In a heavy saucepan bring the remaining 5 cups of water to a boil. Stir in the rice mixture gradually, stir vigorously. Stir constantly until the mixture comes to boil again. Reduce heat to very low and simmer. Stir occasionally about 1 hour or until done. Transfer to individual dessert bowls and refrigerate. Serve chilled. Decorate with coconut or slivered almonds if desired. Serves 8 to 10 Source : Rice Gourmet. Formatted by Chupa Babi in MC: 10.24.02 This is a festive dish which is served on special occasions in Lebanon. Sometimes part of the water is replaced by rosewater or orange water. This recipe is easy to make but can take time and requires attention. Contributed to the FareShare Gazette by Chupa; 15 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; trace Fat (0.1% calories from fat); trace Protein; 32g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Leek and Sultana Chutney Recipe By : Lesley Waters from Ready Steady Cook Serving Size : Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce unsalted butter 1/2 leek -- the white chopped 1 tablespoon brown sugar 1 orange -- juice and zest 2 tablespoons white wine vinegar 5 1/2 ounces sultanas To make the chutney, melt the butter in a frying pan. Add the leek and soften for 2 minutes. Add the brown sugar and allow it to melt and caramelizes. Add the orange juice, zest, white wine vinegar and sultanas. Reduce to a thick chutney consistency. Author : by Lesley Waters from Ready Steady Cook. Source: BBC Food Formatted by Chupa Babi in MC: 11.12.06 Contributed to the FareShare Gazette by Chupa; 11 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linguine with Tuna, Garlic and Olive Oil Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound linguine 4 large garlic cloves -- minced 1/4 cup extra virgin olive oil 1 6 ounces can Italian tuna packed in olive oil -- drained 3/4 cup flat leaf parsley 1/2 teaspoon crushed red pepper 1 tablespoon capers 1/2 cup pitted Kalamata olives Salt and pepper Cook the linguine in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot. Meanwhile, in a small saucepan, cook the garlic in the olive oil over low heat until lightly browned, about 10 minutes. Add 1/2 cup of the reserved pasta cooking water and the tuna, parsley, capers and crushed red pepper and cook over low heat for 2 minutes. Toss in the olives. Pour the sauce into the pot with the linguine, add the remaining 1/2 cup of pasta cooking water and simmer over high heat, tossing until the sauce is mostly absorbed, about 2 minutes. Season with salt and pepper and serve. Source : "Food and Wine June 2001" NOTES : Try adding a vegetable to boost your greens. Broccoli or rapini may be added to the pasta cooking water about three minutes before the pasta is done. Drain the pasta and greens together and then return to the pot, pour the sauce on top and continue as directed. Contributed to the FareShare Gazette by Jennie; 16 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 366 Calories; 10g Fat (25.4% calories from fat); 10g Protein; 58g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 4 Grain(Starch); 0 Vegetable; 2 Fat; 0 Other Carbohydrates.

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