ISRAELI RICE PILAF
A fabulous accompaniment to any meat or fish. Light fluffy rice studded with crisp noodles, golden onions, toasted pine nuts and sweet currants. From the kitchen of Gloria Pink.
Servings
8people
Servings
8people
Ingredients
Instructions
  1. Break up the vermicelli noodles into short pieces, about 4 cm (1 1/2 inches) long.
  2. In a large, preferably non-stick, saucepan, heat half the oil over medium heat and cook the vermicelli, watching carefully until they turn brown. Take care, they burn easily.
  3. Add the rice and sauté for a few minutes until the rice becomes opaque.
  4. Add the stock (broth) and the salt, bring to the boil, cover and reduce the heat to low.
  5. Simmer, undisturbed, for 20 minutes.
  6. While the rice is cooking, heat the remaining oil in a small frying pan and sauté the onion until golden, about 15 minutes.
  7. Add the pine nuts and currants or sultanas, tossing to toast them lightly. Remove from heat.
  8. Turn the cooked rice onto a serving platter and fluff with fork. Top with onion, pine nuts and currants.
0