- 2 tablespoons [30 g] butter or margarine
- 2 ounces [60 g] vermicelli or spaghettini noodles, cut into pieces [1/2 cup - 125 mL]
- 1 small onion, chopped
- 1 cup [250 mL] uncooked long grain white rice
- 3 cups [750 mL] chicken broth
- 1 tablespoon [15 mL] oil
- 1 tablespoon [15 mL] pine nuts
- 1 small hot red pepper, seeded, into small thin strips
|
- Into a medium-size casserole, melt butter or margarine over medium heat.
- Brown in pasta noodles for 2 minutes, stirring.
- Mix in chopped onion and rice; stir-fry for 1 minute.
- Pour in chicken broth; bring to a boil, over high heat.
- Lower heat, cover and leave to simmer over low heat for 20 minutes, until rice is tender and all of the broth has been absorbed.
- Into a small frypan, heat oil over medium heat.
- Brown pine nuts into hot oil; using a slotted spoon, remove pine nuts from oil.
- Set pine nuts aside; leave frypan over heat.
- Stir-fry hot red pepper strips into frypan for 3 minutes, until almost done.
- Serve rice crowned with browned pine nuts, decorated with stir-fried hot red pepper strips.
|
