Lebanese rice pilaf

Yield: 1 Servings

Measure Ingredient
¼ cup Chinese egg nooodles or thin spaghetti, broken into 1/2 inch pieces
3 tablespoons Olive oil
2 cups Long grain rice
4 cups Cold water
\N \N Salt to taste

In a small frying pan, saute' the noodle pieces in the olive oil until they're golden brown. Careful, they burn easily.

Wash the rice, drain it and place iit in a small pan with a tight fitting lid. Add the water and the toasted noodles and oil. Add the salt. Bring to a boil, reduce the heat to low, and cook, covered for 20 minutes Serves 6 - 8.

Posted to JEWISH-FOOD digest V96 #116 From: alotzkar@... (Al)

Date: Tue, 31 Dec 1996 11:18:27 -0800

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