Arabic Rice

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Using whole wheat noodles and brown rice and a heart-healthy oil, I created this healthy version of Arabic Rice. But don’t let the health factor distract you because it is very, very delicious!

• 4 cups brown jasmine or basmati rice
• 8 cups filtered water or stock
• 8 tablespoons raw apple cider vinegar, lemon juice, or whey
• 1/4 cup butter or coconut oil
• 1/2 package whole wheat angel hair noodles, broken in half*
• 2-1/2 teaspoons sea salt
• 3/4 cup raw pine nuts

Combine water, rice, and apple cider vinegar in a bowl or pot. Allow to soak at room temperature for a minimum of 7 hours, or overnight.

Drain the rice, catching the water to measure it. Rinse the rice. Add fresh water in the same amount of water that was drained to a stockpot.

Toast pine nuts in a dry skillet over medium heat until browned. Stir constantly and remove from heat promptly. Transfer to a bowl to cool down.

In a skillet, combine coconut oil (or butter) and noodles. Over medium-high heat and stirring constantly, allow noodles to brown. They will be various shades of brown, from light to dark, when done.

Transfer the noodles to the pot with rice and water. It will steam tremendously so place the pot under the exhaust fan. Add salt and pine nuts. Bring all contents of pot to a boil, then reduce heat. Cover and let simmer, undisturbed, for about 30 minutes to an hour. Turn off the heat and let stand 15 minutes. Fluff before serving.

*Use brown rice noodles, if you can find them, as rice is very low in phytic acid, while wheat is high. The noodles don’t benefit from a soak in this recipe, therefore the phytic acid in the whole wheat noodles is not neutralized.

© Copyright 2007-2010 by Wardeh Harmon