Uses: Serve as accompaniment with braised meats or fish; season with herbs or spices, golden raisins for a delicious side; mix with vegetables and green into a salad hearty enough for a meal.
Servings 1-2: 3/4 c. water, 1/2 c. M'hamsa, 1 T. olive oil.
Servings 2-4: 1 1/2 c. water, 1 c. M'hamsa, 2 T. olive oil
For same method as pasta, stir the M'hamsa into the boiling water. Do not add salt, as the M'hamsa already contains salt. Cook uncovered, stirring occasionally, for 6 minutes for al dente, or longer if you prefer. Drain M'hamsa and add a drizzle of olive oil to keep the grains from sticking.
For same method as rice, heat the olive oil and brown 1/4 c. chopped onions (optional). Add boiling water (keep the portions indicated above) and bring to a boil. Stir in the M'hamsa, reduce heat and cover partially. Cook until water is absorbed.
Size: 500 g
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