• 2 cups dried chick peas, soaked overnight*
• 2 teaspoons salt
• 3 cups cooked rice
• 1/2 cup melted butter or rendered chicken fat
• 1/2 cup honey
• 1/2 cup water

Drain chick peas, add salt and cover with fresh water in a saucepan. 

Cook, covered, over low heat until tender, about 1 1/2 hours.  Drain.

Combine rice and drained chick peas in a 2-quart casserole or baking dish.  Pour a mixture of remaining three ingredients over all.

Bake at 350 degrees for 1/2 hour or until lightly browned on top. Serve immediately.

*This recipe may be made with canned chick peas eliminating the need to cook the chick peas for 1 1/2 hour.

  Vegetables.. Rosh Hashanah