Egyptian Rice With Vermicelli |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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In Arabic, this is called roz bil shaghria. Tasty and rich, would be great with a simple lamb or chicken dish. This is my adaptation of a Claudia Roden recipe. Ingredients:
1 cup dry vermicelli |
1 tablespoon olive oil |
1 cup long-grain rice |
1/2 cup chopped onion |
2 1/4 cups boiling chicken stock |
Directions:
1. Break the vermicelli into 1-inch pieces (or use an Arab or Indian brand that is already broken up).
2. In a wide non-stick skillet, saute onion in oil till translucent, and remove from pan.
3. Saute vermicelli pieces in leftover oil till golden (this happens mroe quickly than you expect it to).
4. Add onions back to pan and add rice; stir to combine.
5. Pour in boiling stock, stir.
6. Cook over very low heat for about 20 minutes.
7. This time will vary depending on the age and type of rice you use.
8. If desired, stir in a pat of butter before serving.
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