Mersel "elevate" Recipe

Rinse the Rice

In a fine mesh strainer, rinse the Merwah rice under cold running water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.

Cook the Rice

In a medium pot, combine the rinsed Merwah rice and 4 cups of water. Add 1 teaspoon of salt and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer for 15-20 minutes or until the water is fully absorbed and the rice is tender.

Fluff the Rice

Once cooked, remove the pot from heat and let it sit covered for another 5 minutes. Then, use a fork to fluff the rice gently.

Prepare the Dressing

In a small bowl, whisk together the olive oil and lemon juice. This will be used to dress the rice.

Toast the Pine Nuts

In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them.

Combine Ingredients

In a large mixing bowl, combine the fluffed Merwah rice, chopped parsley, fresh mint leaves, and toasted pine nuts. Drizzle the olive oil and lemon dressing over the top and gently toss to combine all ingredients evenly.

Serve

Transfer the Mersel Elevate to a serving platter or bowl. Garnish with additional mint and parsley if desired, and serve warm or at room temperature.