Rice (Lebanon)

• 3 cups rice, divided
• 6 cups boiling water, chicken stock, or mixture of both
• salt
• 1 ½ Tablespoons olive oil

Sauté 1 ½ cups rice in oil until light brown.  Add remaining rice, salt and liquid.  Cover and simmer 20 minutes. Remove from heat and let sit covered 10-15 minutes before serving.  Makes an attractive two toned dish.

Contributed by:
Amanda
Host, Girl Scout/Guide Leaders Forum 

Additional Credit:
When we asked Amanda for permission to post her recipes, she replied, "Please give additional credit to Vivian C. (my mom-in-law), she's taught me most of what I know about Lebanese cooking."

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