 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I've worked this recipe to use the fewest number of pans and for easiest clean up. Ingredients:
2 ounces sliced almonds |
1 small onion |
2 ounces raisins or 2 ounces sultanas |
2 ounces vermicelli |
8 ounces long grain rice |
1 pint vegetable stock |
olive oil (for frying) or butter (for frying) |
Directions:
1. Heat oil in large non-stick frying pan. Add onions and fry over moderate heat soft.
2. At the same time in a medium pan bring a small amount of salted water to boil. Cook pasta until tender (about 3 min) Drain thoroughly, and rinse with cold water. Empty into a bowl for later.
3. Add raisins and rice to the onions and saute 2-3 minutes (add oil as needed). When finished transfer to the now empty medium pan. Add the vegetable stock and bring to boil. Cover and reduce to a very low heat for 10 minutes or until water is absorbed.
4. In the now empty frying pan add a bit more oil and brown the almonds over moderate heat. After the first few are going dark brown and most are at least golden empty onto a paper towel and pat dry.
5. If needed add more oil and add the vermicelli and fry. You want small clumps of toasted noodles ideally. It adds a nice texture to the meal.
6. If the rice finishes first leave covered but remove from heat. When ready stir almonds and vermicelli into rice and serve.
7. If you know you're not going to eat it all at once. Serve the rice on the plate and then stir in a portion of the almonds and vermicelli. Refrigerate the left over rice, store the almonds and vermicelli seperately.
8. To reheat: add a tablespoon of water to the portion and reheat in microwave stirring frequently. When hot add almonds and vermicelli.
|
|