Israeli rice pilaf
SERVES 8 AS A SIDE DISH
75g dried vermicelli noodles ¼ cup (60ml) olive oil 2 cups (440g) basmati or long grain rice 1 litre (4 cups) chicken stock 1 teaspoon sea salt 1 onion, roughly chopped ¼ cup (40g) pine nuts ¼ cup (40g) currants or sultanas
1 Break up the vermicelli noodles into short pieces, about 4cm long. 2 In a large, preferably non-stick, saucepan, heat half of the oil over medium heat and cook the vermicelli, watching carefully, for a minute or two or until they turn brown; take care, as they burn easily. Add the rice and sauté for a few minutes until it becomes opaque. 3 Add the stock and salt, bring to the boil, cover and reduce the heat to low. Simmer, undisturbed, for 20 minutes. 4 While the rice is cooking, heat the remaining oil in a small frying pan and sauté the onion for about 15 minutes or until golden. Add the pine nuts and currants (or sultanas), tossing to toast them lightly. Remove from the heat. 5 Turn the cooked rice onto a serving platter and fluff with a fork. Top with the onion, pine nuts and currants (or sultanas).