Egyptian Rice With Vermicelli
"In Arabic, this is called roz bil sha'areyyah. Tasty and rich, would be great with a simple lamb or chicken dish. This is my adaptation of a Claudia Roden recipe."
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
3-4
ingredients
- 1 cup dry vermicelli
- 1 tablespoon olive oil
- 1 cup long-grain rice
- 1⁄2 cup chopped onion
- 2 1⁄4 cups boiling chicken stock
directions
- Break the vermicelli into 1-inch pieces (or use an Arab or Indian brand that is already broken up).
- In a wide non-stick skillet, saute onion in oil till translucent, and remove from pan.
- Saute vermicelli pieces in leftover oil till golden (this happens mroe quickly than you expect it to).
- Add onions back to pan and add rice; stir to combine.
- Pour in boiling stock, stir.
- Cook over very low heat for about 20 minutes.
- This time will vary depending on the age and type of rice you use.
- If desired, stir in a pat of butter before serving.
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Reviews
-
This is a terrific recipe. I added about another cup of chicken stock and three tablespoons of butter for softness and flavor. My boyfriend who is Egyptian could not get enough of it. Thanks for the recipe!!!!!
RECIPE SUBMITTED BY
I am a web producer and copy editor at an online newspaper.
Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food.
I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.
