INGREDIENTS

INSTRUCTIONS

"Syrians love this handsome rice dish with its tiny golden brown
noodles that usually accompanies the wide variety of Levantine
tomato-based vegetable stews. In Egypt, it's the rice served with
Mlookheeyeh Soup, the national broth thick with fresh greens and
herbs. Across the Arab world, vermicelli rice is a simple favorite
usually prepared with fat-grained Egyptian rice or whatever
medium-grained rice is available. Tossing the grain in a little  butter
or oil before adding the liquid helps to keep the kernels from
sticking together. When chicken broth or bouillon is used instead of
water, you have the original Middle Eastern specialty that inspired
the packaged mix known as Rice-A-Roni."  Egyptian short-grained rice
requires at least 1/2 hour of presoaking.  Some cooks rinse it until
the water runs relatively clear, soak it  for up to 2 hours, and rinse
it again several times before cooking.  Converted rice is ready to use.
Crush the noodles between your hands  to break them into pieces about
1/2 to 3/4 inch long. Saute them in  the butter or oil over medium
heat, stirring frequently, until they  are evenly golden brown. Add the
rice and stir-fry until the grains  are all coated and glistening. Pour
on the water or broth, add the  salt, and stir. Bring to a boil. When
the water level is equal to  that of the rice, and little bubbly holes
have appeared in the rice,  cover and reduce the heat. Simmer until
done. The total cooking time  is about 25 minutes.  Source: "The
Arabian Delights Cookbook" by Anne Marie Weiss-Armush  Posted to
MM-Recipes Digest V3 #347  From: Linda Place <placel@worldnet.att.net>
Date: Thu, 19 Dec 1996 04:25:29 +0000

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 144
Calories From Fat: 8
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 2270.5mg
Potassium: 2693.3mg
Carbohydrates: 128.9g
Fiber: 0g
Sugar: 1.9g
Protein: 12.9g