RICE SALAD RECIPE

Ingredients

2 cups Rice
3 cups boiling water
1/2 cup canola oil
1 tsp salt
1 lb package of diced frozen peas and carrots
1 bunch of dill - chopped
1 1/2 cups of diced pickles
1 bunch of green onions - chopped
Juice of 3 lemons
Olive oil

Wash the rice several times with warm water and drain. Heat the oil in a cooking pot. Saute the rice in oil for 2-3 minutes stirring. Pour 3 cups of boiling water in it. Add salt. Keep the lid on the whole time. Turn the heat to low and cook until the rice absorbs all the water. Check with a wooden spoon to make sure all the water is absorbed. Turn the heat off and let the rice stand for about 15 minutes. We call this brewing time. Then serve if you are having it as rice pilaf. If you are making the rice salad let it cool completely.

Don’t stir pilaf white it’s cooking.
Don’t use a spoon to fluff pilaf. Use a wooden fork for it.

Cook the frozen pea and carrot mix in the microwave or on the stove-top according to the package directions. Let it cool.Take the rice into a big salad bowl. Add the peas and carrots, chopped dill, diced pickles, chopped green onions and lemon juice and toss altogether. Drizzle some olive oil on top and serve.

HOW ABOUT A RECIPE TODAY:) BAKLAVA RECIPE- TURKISH STYLE

BAKLAVA
Prep Time: 20 minutes
Total Cooking Time: 30 minutes Serves 15-18

Ingredients

1 standard package phyllo dough
2 cups (4 sticks) unsalted butter 3 cups sugar
3 1/2 cups water
1 tbsp. lemon juice
1 1/2 cup ground walnuts



Instructions

Thaw the phyllo dough to room temperature.
Prepare the syrup by boiling the sugar and the water. Add the lemon juice and boil for about 15­-20 minutes. Set aside and allow it to cool to room temperature.
Preheat the oven to 375 degrees.
Gently melt the butter without browning it.
Open the phyllo dough and unroll it carefully.
Lightly butter the bottom of a 9x13x2 inch bak­ing pan (shallow sides are a must) with a brush. Brush every 2-3 sheets with the melted butter before layering the next sheets on top of it.
When half the dough is used in this manner, spread the walnuts across the dough evenly. Drizzle the walnuts with enough melted butter.
Continue to layer the remaining sheets of dough and keep brushing them with butter.
Cut the baklava into diagonal or square 1-inch strips and pour the rest of the butter on the baklava.
Bake at 375 degrees until golden brown.
Remove it from the oven and place on a cooling rack. Immediately, gradually pour the syrup over it and let it cool at least 2 hours.