The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
Greek Pilaf
Page 148
Cuisine: Greek | Course Type: Sides
(1 review)
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Peckish Sister from Central, FL
It made an aromatic dish that had a huge amount of flavor. I kept wondering what that illusive flavor was and it might have been the fresh herbs, or just the combination of all of the ingredients. I used Texmati brown rice. Having neither sunflower seeds nor pine nuts, I chopped up some almonds and that worked out well. Otherwise I followed the recipe. I made it to prepare the stuffed grape leaves, but even with generously stuffing more than the recipe called for; I had enough leftover for a great lunch.
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