Egyptianricewithvermicelli Recipes

EGYPTIAN RICE WITH VERMICELLI

Egyptian Rice With Vermicelli image

In Arabic, this is called roz bil sha'areyyah. Tasty and rich, would be great with a simple lamb or chicken dish. This is my adaptation of a Claudia Roden recipe.

Provided by Sass Smith

Categories Long Grain Rice

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 5

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

Steps:

Break the vermicelli into 1-inch pieces (or use an Arab or Indian brand that is already broken up).
In a wide non-stick skillet, saute onion in oil till translucent, and remove from pan.
Saute vermicelli pieces in leftover oil till golden (this happens mroe quickly than you expect it to).
Add onions back to pan and add rice; stir to combine.
Pour in boiling stock, stir.
Cook over very low heat for about 20 minutes.
This time will vary depending on the age and type of rice you use.
If desired, stir in a pat of butter before serving.

Nutrition Facts : Calories 340.3, Fat 7.1, SaturatedFat 1.3, Cholesterol 5.4, Sodium 261.6, Carbohydrate 58.1, Fiber 1.2, Sugar 4, Protein 9.2

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