BASMATI RICE WITH PEREGS MUSHROOM MIX, EASY TO PREPARE ONLY 20 MINUTES (COOK / OR MICROWAVE).
ONE JAR = 4 SERVINGS
INGREDIENTS: BASMATI RICE, MUSHROOMS, SPICES AND SEASONING.
On Line Price $4.25
Extra Virgin Olive Oil
Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.7% acidity, and is judged to have a superior taste.
Cold Press , produced by the use of physical means and no chemical treatment.
Made In Israel
On Line Price $16.59
Ground Nutmeg
Add to mashed potatoes, minced meat, pasta, and cream soups.
On Line Price $2.99
GROUND CUMIN
Add to variety of barbecued meat. Exellent seasoning for rice dishes, lentils and bean soups and for chicken stuffing.
On Line Price $2.99
Mixed Spices for SHAWARMA
Add to variety of Barbecues and grilled meat.
On Line Price $2.99
Saffron
Saffron can be used in rice dishes, breads, puddings, couscous, soups, stews and desserts. The following recipes will give you an idea of how to use saffron.
Ingredients: 1/8 teaspoon powdered saffron 2 cups boiling water, divided 2 tablespoons butter 1 cup uncooked long-grain white rice, (do not rinse) 1 teaspoon salt
Steep the saffron in 1/2 cup boiling water. Meanwhile, in a skillet (with a tightly fitting cover) melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque. DO NOT brown the rice. Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately and reduce the heat to low. Cook 20 minutes or until the liquid is absorbed. Do not remove the lid while the rice is cooking.
