Rice pilaf with vermicelli

The recipe for "Rice pilaf with vermicelli":

Rice pilaf with vermicelliI 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.

Bow

Fry in a skillet in vegetable oil until translucent state, about 3-5 minutes.

fry onions

Add the rice and fry, stirring occasionally, about 2-3 minutes.

+ rice

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.

fry noodles

For 5 minutes until cooked rice vermicelli we shift to the skillet and stir.

Ready garnish and sprinkle with chopped parsley and serve.

Rice pilaf with vermicelli

Bon Appetit!

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