Is­raeli rice pi­laf

Australian Women’s Weekly NZ - - MOTHER'S DAY LUNCH - GLO­RIA JA­COB­SON PINK


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).

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