Rice, Sticky

As soon as the rice is finished cooking, place a double thickness of paper towels between lid and pot. If this doesn’t work, rinse well w warm water. Rice Tabbouleh Serves 6Bring 2.5 c water w 1/2 tsp salt to a boil in a 2- to 3- quart saucepan, then stir in wild rice and cook over low heat, covered, until rice is tender (grins will split open), 1 to 1 1/4 hours. Drain in a sieve. While rice cooks, bring 2 1/2 c water to a boil w 1/2 tsp salt in a 3-qt heavy saucepan, the stir in brown rice and cook over low heat, covered, until water is absorbed and rice is tender, 40-45 min. Spread each type of rice as cooked in a shallow baking pan and cool to room temp, about 15 min. While rice cools, whisk together lemon juice, oil and garlic paste ina large serving bowl. Add rice, parsley, scallion, tomatoes, pepper, and remaining 1/2 tsp salt and toss wel. Serve at room temp.

Water 5.5c
Salt 1.5tsp
Rice, wild 0.5c
Lemon Juice, Fresh 3T
Olive Oil 0.25c
Garlic 1 clove, minced & mashed to paste
Parsley 1.5c finely chopped flat leaf
Onions, Green 1c thinly sliced
Tomatoes, Cherry 1c, halved