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Vegetables
Recipes - Lebanese Rice with Vermicelli
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Vegetables
Recipes -
Lebanese Rice with Vermicelli
Ingredients
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225 g/8 oz/1 cup
long-grain rice
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75 g/3 oz/1/3 cup butter
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100 g/4 oz vermicelli,
broken into small pieces
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500 ml/17 fl oz/2 1/4
cups chicken stock
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Salt and freshly
ground black pepper
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1.5 ml/1/4 tsp allspice
Method:
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Soak the rice for 30 minutes. Drain well. Melt
the butter and fry (sauté) the vermicelli until
golden brown, stirring all the time.
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Stir in the
rice and cook for 1 minute. Add the stock, a
little salt and pepper and the allspice.
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Bring
to the boil, reduce the heat, cover and simmer
for 20 minutes until the rice and pasta are
cooked and have absorbed all the stock.
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Press a
clean cloth on top, re-cover and leave
undisturbed for 10 minutes. Fluff up with a
fork before serving.
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