Turkish Rice Pilaf with Noodles
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| serves 5 to 6 |
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| 3/4 cup | vermicelli, broken into 1-inch lengths |
| 1-1/2 Tbsp | melted butter |
| 1-1/2 Tbsp | olive oil |
| 1-1/2 cup | long grain rice |
| 3 cup | boiling water or chicken broth |
| 1-1/4 tsp | salt |
| | freshly ground black pepper, ground cinnamon and ground cloves for garnish |
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| in a 2-quart casserole, saute the vermicelli in butter and oil until golden |
| brown, stirring constantly. stir in rice and fry until glazed, about 1 |
| minute. add the boiling liquid and the salt and allow it to boil for about 1 |
| minute. reduce the heat to low and simmer, covered, until the liquid is |
| absorbed, about 18 minutes. place a folded paper towel over the rice, cover |
| the pot and let rest, with the heat turned off for about 10 minutes before |
| serving. sprinkle with one or more of the spices to taste and fluff with a |
| fork. |
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| http://groups.yahoo.com/group/cook-books |
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| (ID: 13572) Mirror: rec.food.recipes: Tue, Apr 1, 2003 |