| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Lebanese |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chinese egg nooodles or thin spaghetti, broken into 1/2 inch pieces |
| 3 |
tb |
Olive oil |
| 2 |
c |
Long grain rice |
| 4 |
c |
Cold water |
|
|
Salt to taste |
INSTRUCTIONS
In a small frying pan, saute' the noodle pieces in the olive oil until
they're golden brown. Careful, they burn easily.
Wash the rice, drain it and place iit in a small pan with a tight fitting
lid. Add the water and the toasted noodles and oil. Add the salt. Bring to
a boil, reduce the heat to low, and cook, covered for 20 minutes Serves 6 -
8.
Posted to JEWISH-FOOD digest V96 #116
From: alotzkar@direct.ca (Al)
Date: Tue, 31 Dec 1996 11:18:27 -0800
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