Subject: Rice Pilaf with Vermicelli, Almonds, Curry and Onions
From: [email-masked] (nicole bernadette hansen)
Date: 19 Jun 1997 16:22:48 -0600
Newsgroups: rec.food.recipes

*  Exported from  MasterCook Mac  *
 
          Rice Pilaf with Vermicelli, Almonds, Curry and Onions
 
Recipe By     : San Francisco Chronicle
Serving Size  : 4    Preparation Time :0:00
Categories    : Rice                             Side Dishes
                Tried and True
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ounces        vermicelli -- 1-2 in. pcs.
   3      tablespoons   oil
   1      cup           white rice
   2      cups          broth -- of your choice
          pinch         curry powder
          pinch         ground cumin
   1                    onion -- thinly sliced
   3      tablespoons   toasted almonds
 
Lightly brown pasta strands in 1 or 2 tablespoons of the oil.  Remove
pasta and cook rice until golden in oil that remains in pan.  Add broth
and browned pasta, stir well.  Bring to boil, reduce heat, and cover. Cook
over very low heat until just cooked through, about 19 minutes.  Do not
overcook. 
 
Meanwhile, saut onion in remaining oil until softened and lightly browned. 
When rice is cooked, spoon onions on top, dust with curry and cumin and
scatter toasted almonds over all. 
 
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