Rice Pilaf with Vermicelli, Almonds, Curry and Onions

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Rice Pilaf with Vermicelli, Almonds, Curry and Onions

 

2 ounces vermicelli, 1 to 2 inch pieces

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, saute 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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