Egyptian rice with fig leaves from Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs (page 103) by Michelle McKenzie

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • maestra on December 28, 2017

    Made this and it was lovely, but I haven't figured out how to make it part of a full meal. It has a strong, sweet flavor that doesn't pair with much that I can think of, and it's too dry to serve as a compliment to simply roasted or steamed veggies. Tasty, but makes a large recipe that is hard to finish. It did not reheat well at all.

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