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)
salt

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

Ukrainian Kasha Varnishkes

This makes a lot!

Authors note: Kasha is cracked buckwheat and is often called buckwheat groats in the US. Varnishkes are noodles.

2 cups kasha or buckwheat groats
1 large onion, peeled and finally chopped
2 teaspoons oil
4 cups water
12-ounce package of eggless noodles (I use bow tie noodles)
10 cups water
Salt and pepper to taste

Saute kasha or buckwheat groats and onion with oil in a large frying pan over medium-high heat for 3 minutes. Add 4 cups water and simmer covered for 20 minutes.

Meanwhile, in a separate pot, cook noodles in 10 cups water until tender. Drain noodles and add to kasha mixture along with the seasonings. Serve warm.

The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994