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| Basmati with Toasted Noodles |
"Not best a staple of Middle Eastern cuisine, this rice dish is also a stunning mattress on which to show off many dishes. It is speedy, simple, and a welcome change from plain, steamed rice."
Ingredients :
- 1 cup uncooked basmati rice, rinsed and tired
- 2 cups water
- half teaspoon salt
- 2 tablespoons olive oil
- 1/2 (eight ounce) package raw fideo noodles
- 1/2 cup water
- 1/4 cup chopped clean parsley
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 30M |
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- Bring the basmati rice, 2 cups of water, and salt to a boil in a saucepan over excessive heat. Reduce warmth to medium-low, cowl, and simmer until the rice is gentle, and the liquid has been absorbed, 20 to twenty-five minutes.
- Meanwhile, warmth olive oil in a large skillet over medium-excessive warmness. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles regularly, till they fry to a rust-brown colour. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce warmth to a simmer, and prepare dinner until noodles are smooth and water has absorbed, five to eight minutes.
- Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.
Notes :
- If you cannot discover fideo noodles (a Spanish brief thin pasta) substitute angel hair pasta, broken into 1-inch pieces.
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