Wednesday, April 13, 2011

Rice wtih Vermicelli

This is bland, and could probably have nuts with it. I enjoyed it both warm and cold.

1 1/2 cups rice (I used white)
1 can chick peas
2 onions, finely chopped
2 stalks celery, finely chopped
1/3 cup oil
8 oz. vermicelli or fine noodles cooked (I used spaghetti)

Cook the onion and celery in the oil until the onion is transparent. Add the raw rice and, over medium heat, fry, stirring constantly until the rice is golden. Add the vermicelli and continue stirring until it is lightly colored.

Add enough water to cover and a little more. Cover tightly and simmer until the rice is tender and the water is absorbed. Add the chick peas and reheat over very low heat.

Tastes and Tales: Jewish Cookery for Young People and Tales from Around the Word, Malvina W. Liebman, 1986