Roz ou Hamud

Name: Roz ou Hamud
Ingredients: 2 cups long-grain rice; 1 turnip, cut into pieces; 1 large potato, cut into small pieces; 2 stalks celery with leaves, chopped; 2 leeks, thinly sliced; 2 or 3 zucchini, thinly sliced; 2 quarts chicken stock (page 143); Salt and pepper; 4 cloves garlic, chopped; Juice of 12 lemons, to taste; 2 tablespoons chopped fresh mint; 2 tablespoons chopped flat-leaf parsley

12 ingredients

11 steps

Ingredients

2 cups long-grain rice
1 turnip, cut into pieces
1 large potato, cut into small pieces
2 stalks celery with leaves, chopped
2 leeks, thinly sliced
2 or 3 zucchini, thinly sliced
2 quarts chicken stock (page 143)
Salt and pepper
4 cloves garlic, chopped
Juice of 12 lemons, to taste
2 tablespoons chopped fresh mint
2 tablespoons chopped flat-leaf parsley

Directions

1

Prepare plain rice according to one of the recipes on pages 337339.
2

Put all the vegetables in a pan with the stock.
3

Bring to the boil and remove any scum.
4

Add salt, pepper, garlic, and lemon juice.
5

(Start with the lesser amount of lemon juice and add more later.)
6

The sauce is meant to be very tart.
7

Simmer gently, covered, for about 45 minutes, until the potato has practically disintegrated and the other vegetables are extremely soft, adding water if necessary.
8

Add the mint and parsley towards the end.
9

Serve, pouring the sauce over each portion of rice with a ladle.
10

Put 6 chicken wings, or 1 or 2 breast halves, in with the vegetables.
11

Remove skin and bones and cut up into small pieces before serving.