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boiled or simply roasted
salt
freshly ground black pepper
1 t. ground allspice
1/2 t. ground cinnamon
4 T. pine nuts or blanched almonds
2 T. raisins, plumped in hot water
for 1 hour
2 cups chicken stock, boiling
2 T. chopped parsley

Soak the rice in warm water to
cover for 20 30 minutes. Carve the
cooked chicken into large pieces and
remove the skin and bones.
Drain the rice and combine it with
the salt, pepper, allspice, cinnamon,
nuts and strained raisins.
Preheat the oven to. 350F. Place the
rice in a 6-8-cup pie plate, gratin dish
or decorative ovenproof serving dish.
Put the chicken pieces on top.
Pour the stock over the chicken,
cover with foil, and bake for 30 min-
utes or so, until the rice is cooked and
the liquid is absorbed. Garnish the
chicken with the parsley.

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To
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my mother

— for information and brochure —

ILENE WALLERSTEIN

10/29
1999
U

1-800-362-8882

www.detroitjewishnews.com

SAUTED SPINACH WITH
CURRANTS AND PINE NUTS
(from Shabbat Shalom)

Sephardic in inspiration, this dish is
good with roast chicken and fish and
even as a first course.
2 pounds spinach
3 T. pine nuts
2 T. olive oil
1 T. minced garlic
3 T. currants
salt
freshly ground black pepper
Wash and stem the spinach. You
needn't dry it, but drain it well.
Toast the pine nuts in a cast iron
skillet. Watch carefully, they go quick-
ly from pale to burned.
Heat the oil in a large skillet.
Saute the garlic for 2 to 3 minutes.
Stir in the currants and then the
spinach. Cover the skillet and cook
for 5 minutes, until the spinach is
wilted. Season with salt and pepper;
toss in the pine nuts and serve.
Serves 4 to 6. Fl

Susan Friedland will speak at
Jewish Book Fair 10 a.m. Friday,
Nov. 12, at the Jimmy Prentis
Morris Jewish Community
Center in Oak Park.
Judy Zeidler will speak at 10 a.m.
Friday. Nov. 12, at the D. Dan &
Betty Kahn Jewish Community
Center in West Bloomfield.