Baked Goods
| Oriental Rice (meat or pareve) | |||
Contributed by Eileen Goltz |
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Ingredients1 1/2 cup water
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Instructions
Bring water and stock to a boil in medium-size saucepan. Add the rice and stir. Cover and simmer 20 minutes. Remove the pan from heat. Let stand, covered, 5 minutes or until all liquid is absorbed. Set the rice aside. Heat the oil in large nonstick skillet. Saute the onion and celery over moderate heat for 3 minutes. Stir in the green pepper, pecans, sage, water chestnuts, nutmeg and pepper. Cook for 1 minute and then add the rice. Mix to combine, cook for 1 or 2 minutes until the rice is hot and then serve.
*Special Instructions
Fresh Herbs and Insect Infestation:
Fresh Sage (as well as, basil, cilantro, dill, mint, oregano, parsley, rosemary and thyme) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking sage, thyme, oregano and rosemary. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used.
Inspection:
1. Soak the herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Serving Size
Yield: 10 servings - Serving Size: 1/2 cup
Notes
A lower fat version of the high fat favorite. Each serving (1/2 cup) provides the following: Calories: 139, Total fat: 5 g, Saturated fat: less than 1 g, Cholesterol: 0 mg Fresh sage tends to be infested with aphids, thrips and other insects. Please check "Special Instructions" below for instructions on checking fresh herbs for insect infestation.
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Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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