The recipe for "Rice pilaf with vermicelli":
I first tasted this side dish in Egypthotel. And for me it was a novelty - to see in one dish, and rice, and pasta. However, the taste and texture I really liked. After a while I came across this recipe for a side dish and decided to cook it at home. And now I share the recipe with you.
Ingredients 4 servings:
30 g thin soup noodles
200 g long-grain rice
1 small clove
500 ml chicken broth or water (broth taste richer)
salt and pepper to taste
Vegetable oil for frying
2 tablespoons finely chopped petrushkie
Onions finely chop.
Fry in a skillet in vegetable oil until translucent state, about 3-5 minutes.
Add the rice and fry, stirring occasionally, about 2-3 minutes.
Pour the broth, add salt and pepper, reduce the flame, cover with a lid and cook for 15-20 minutes, until the rice is tender and the broth has evaporated.
While preparing rice, warm up in a separate frying pan 1 tbsp vegetable oil over high heat and fry the noodles until golden brown.
For 5 minutes until cooked rice vermicelli we shift to the skillet and stir.
Ready garnish and sprinkle with chopped parsley and serve.