Arabic Style Rice Pilaf

I’ve always wanted to give this style of rice a shot.  I’ve found that my family is more receptive lately to the idea of rice and other starches in place of bread.  That’s a good thing because I get really tired of so much bread!  This is my first attempt at an Arabic style rice and it turned out good!  As for the vegetables you can use anything you have on hand, or no vegetables at all.  
 
>


 
In a large saute pan, add 2 tbsp butter, 1 tsp garlic and 1/4 finely chopped onion.  Brown vermicelli noodles in butter.  I used about 3/4c of noodles.  Cook them until the noodles soften and start to turn brown.  


 

 


I had some white asparagus that I wanted to use.  I simply cleaned and cut off the tops to use.  I also used some frozen peas.  Next, I added in about 1 cup of white long-grain rice and 1 c of chicken broth.  Watch the water levels.  The consistency should be a little drier than a risotto.  Continue stirring.  Cooking time should take between 15-20 minutes.  


 



 

 


 
This is a great side dish or toss in some chicken or more vegetables for a healthy and tasty main dish!
 

Comments

  1. Hi Cheryl,
    The brown things are most likely the toasted vermicelli . When you brown them raw in butter they toast to a lovely brown. Hope that helps!

  2. I love Arabic style rice but I never knew how to make it. When we buy it here from restaurants, there are some small brown things in the rice (about the same size as the rice grains but a bit flat and wider), but I don’t know what they are. Any ideas?

Trackbacks

  1. [...] the side I served an Arabic Rice Pilaf  and a green salad – making this a well balanced and totally gluten-free meal.  It was [...]

Speak Your Mind

*

Notify me of followup comments via e-mail. You can also subscribe without commenting.