Fried Vermicelli and Rice Side Dish
I had forgotten about this recipe. Many years ago a friend of mine worked for a while at the Syrian embassy; she learned it there and surprised me with it. Simple and delicious!
Ingredients
| 1 cup | 240 ml | rice |
| 0.75 cup | 180 ml | vermicelli |
| 2 tbsp | 30 ml | oil (olive oil) |
| 2 tbsp | 30 ml | butter |
| 4 cups | 960 ml | broth of choice (preferably NOT from cubes) or water |
| to taste | salt | |
| optional | turmeric (optional) |
Instructions
- Heat the fat over medium heat. Fry the broken vermicelli until golden, stirring constantly and taking care that it does not brown. Add the rice and fry another 1–2 minutes, until the rice is well coated in fat.
- Pour in the hot liquid in a ratio of 3:1 (depending on the rice — I use blanched rice and this ratio suits me). Salt to taste. Cover with a lid. Once the liquid comes to a boil, reduce the heat to minimum. Simmer until the rice softens (the vermicelli cooks faster) and absorbs all the liquid.
- Fluff with a fork and serve.
Can be served as a side dish to roasted meat, kebab, or why not with a fresh salad, as I did!
Note: When I dug around the Internet, I found interesting recipes with the addition of onion, herbs, black pepper, turmeric, nuts, vegetables — peas, carrots, broccoli… I didn't expect that so many delicious dishes could be made on the basis of this side dish! So I hope to make more variations!