Path: swen.emba.uvm.edu!news.cs.utah.edu!news.aros.net!news.eli.net!uunet!in3.uu.net!128.230.129.106!news.maxwell.syr.edu!howland.erols.net!newsfeed.internetmci.com!sierra.net!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: nbhansen@midway.uchicago.edu (nicole bernadette hansen) Newsgroups: rec.food.recipes Subject: Rice Pilaf with Vermicelli, Almonds, Curry and Onions Followup-To: rec.food.cooking Date: 19 Jun 1997 16:22:48 -0600 Organization: The University of Chicago Lines: 37 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <5ocbfo$f8n$1@mack.rt66.com> Reply-To: nbhansen@midway.uchicago.edu (nicole bernadette hansen) NNTP-Posting-Host: mack.rt66.com * 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. - - - - - - - - - - - - - - - - - - ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.