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.
Steps
Break the vermicelli into 1-inch pieces.
In a wide non-stick skillet , saute onion in oil till translucent , and remove from pan.
Saute vermicelli pieces in leftover oil till golden.
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.
Ingredients
vermicelli, olive oil, long-grain rice, onion, chicken stock