Saffron Rice with Vermicelli
Recipe: #9531
May 10, 2013
Categories: Side Dishes, Angel Hair, Rice, White Rice, Middle Eastern, Moroccan Vegetarian, more
"I made this to accompany Harissa Lamb."
Original is 4-5 servings
Ingredients
Nutritional
- Serving Size: 1 (231.2 g)
- Calories 288.7
- Total Fat - 11.5 g
- Saturated Fat - 3.4 g
- Cholesterol - 0 mg
- Sodium - 517.3 mg
- Total Carbohydrate - 42.2 g
- Dietary Fiber - 2.4 g
- Sugars - 0.3 g
- Protein - 4.7 g
- Calcium - 42.2 mg
- Iron - 1.3 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place capellini in a small bowl and press on it with your fingers until it breaks into small pieces; cover with one cup of the boiling water and let sit for about 4 minutes or until it is soft. Drain in a fine mesh sieve.
Step 2
Place saffron in the remaining 1/2 cup water and let steep about 20 minutes.
Step 3
Heat oil and butter in a skillet and brown the drained capellini.
Step 4
Stir in the cooked rice, saffron with steeping water, allspice, salt and pepper. Cook, stirring until water is absorbed, and keep stirring over low heat until the rice dries somewhat.
Step 5
Stir in the chopped parsley before serving.
Tips
No special items needed.
1 Reviews
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