Rice with Nuts
by Daniel Rogov
In a saucepan, combine the rice with 2 1/4 cups of water and the salt. Cover, bring to the boil, reduce the flame and cook over a low flame until the rice is dry and tender.
Heat the oil in a skillet and lightly saute the pine nuts and almonds. Add the nuts, honey and soy sauce. Toss gently with the cooked rice and serve piping hot.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.