Wednesday, October 12, 2005

Rus Mufalfal-Rice with Vermicelli

Melt in saucepan:
3 tablespoons margarine
Add and brown:
1 cup uncooked rice
1 small onion, chopped
1/4 cup vermicelli noodles, finely broken into pieces 1/2 inch or less
2 cups broth or water
Bring to a boil, reduce heat and simmer gently, tightly covered until tender, about 20 minutes
Brown in margarine:
1/4 cup almonds or pine nuts
Put rice in serving dish and top with nuts.

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