Israeli Rice

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  • 1 onion, finely chopped
  • ¼ cup olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1 cup uncooked rice
  • 2 cups hot Beef Stock
  • ¼ cup pine nuts


  1. Sauté the onion in two tablespoons of the oil until tender but not browned.

  2. Add the curry powder, salt, rice and stock. Cover, bring to a boil, and simmer gently for twenty minutes, or until rice is tender.

  3. Sauté the pine nuts in the remaining oil until they are just lightly browned. Add them to the rice and toss to distribute.

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