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Category: Sides

Sepora's Rice (Arroz Estilo Sepora)

A very old Rhodesli Sephardic woman once told Joseph Benon he had the gift of sabor. According to the ancient lore of the Spanish Jews, this means he was born with the flavor of Sephardic food in his mouth. "You ... Read more

Total time: 30 minutes | Serves 4 to 6
Note: This recipe, from Joseph Benon, was a staple in Sepora Benon's kitchen and is named after her.
  • 3 tablespoons oil
  • 1 large tomato, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cups water or chicken stock
  • 1 teaspoon salt
  • 1 cup rice
  • 1 cup bulgur wheat
  • 2 tablespoons tomato sauce
  • 1/4 cup pine nuts

Step 1Heat the oil in a saucepan over medium heat and cook the tomato and celery until softened, about 5 minutes. Add the water (or stock) and salt and bring to a boil. Add the rice, bulgur, tomato sauce and pine nuts. Return to the boil and stir once. Reduce the heat to low, cover and cook for 20 minutes without lifting the lid. Remove the pan from the heat, fluff the rice with a fork and let it stand for 5 minutes before serving.

Each of 6 servings:
180 calories; 447 mg sodium; 0 cholesterol; 10 grams fat; 1 gram saturated fat; 20 grams carbohydrates; 4 grams protein; 1.62 grams fiber.
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