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  Rainbow Honey Rice
 
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Bryniegrei follow me send pm

Submitted:
  2011-08-31
Prep Time:
  15-20 minutes
Yield:
  10 (Servings)
Difficulty Level:
  Quick and Easy
Category:
  Pareve
Meal:
  Lunch
  Dinner
Course:
  Side Dish
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Stove Top Cook
Occasion:
  Shabbos
  Yom Tov
  Rosh Hashana
Main Ingredients:
  Garlic
  Honey
  Rice
  Onion
  Peppers
Source:
  Brynie Greisman - Mishpacha Magazine
Bracha:
  Mezonos

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Rainbow Honey Rice
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This is a delicious, colorful side dish that tastes really good as an accompaniment to meat or chicken, and can even be used as a stuffing for peppers or schnitzel as well. The honey adds wonderful flavor.

(picture is copyright of Mishpacha Magazine)
 
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Note: This dish works equally well with brown rice or white rice. You can cook the rice the conventional way, or you can do it in the oven (it frees up a much needed flame on Erev Yom Tov). Proportions are 1 cup rice to approx. 2 cups boiling water. I put the rice in a 9x13 pan, add the boiling water, salt to taste and a little oil. I mix it gently together, cover very tightly with foil and bake in a preheated oven 350F/180C for about 45 minutes. I don’t mix it midway. After it’s removed from the oven, I let it sit until cool and fluff it with a fork. The rice comes out beautiful and not sticky this way.
Tip: Veggies can be sautéed in advance and frozen and then added to the rice (defrosted) before heating up.
 
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