Lebanese rice pilaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chinese egg nooodles or thin spaghetti, broken into 1/2 inch pieces |
| 3 | tablespoons | Olive oil |
| 2 | cups | Long grain rice |
| 4 | cups | Cold water |
| Salt to taste | ||
Directions
In a small frying pan, saute' the noodle pieces in the olive oil until they're golden brown. Careful, they burn easily.
Wash the rice, drain it and place iit in a small pan with a tight fitting lid. Add the water and the toasted noodles and oil. Add the salt. Bring to a boil, reduce the heat to low, and cook, covered for 20 minutes Serves 6 - 8.
Posted to JEWISH-FOOD digest V96 #116 From: alotzkar@... (Al)
Date: Tue, 31 Dec 1996 11:18:27 -0800
Related recipes
- Armenian rice pilaf
- Asian rice pilaf
- Basic rice pilaf
- Brown rice pilaf
- Corn rice pilaf
- Greek rice pilaf
- Herbed rice pilaf
- Lemon rice pilaf
- Lentil rice pilaf
- Levantine rice
- Orange rice pilaf
- Perfect pilaf
- Pilaf rice
- Rice and lentil pilaf
- Rice pilaf
- Rice pilaf #3
- Rice pilaf (ryzi pilafi)
- Rice vegetable pilaf
- Spanish rice pilaf
- Wild rice pilaf