Monday, September 29, 2008

Lemony Rice Pilaf with (or without) Toasted Nuts

I really love rice pilaf. I got the noodle/rice method from Mediterranean rice and lentils. I like how this turned out. Even with the 3 Tbsp lemon juice, it's not too lemony. You can omit the nuts but I really like them. Use any combo that you enjoy. I used pine nuts and chopped almonds. I like to use the vermicelli from the Latino market that comes in the small packs. If you can't find them, just break up some angel hair pasta into really small pieces.

Makes 4 generous portions as a side

1 1/4 c white rice
about 1/3-1/2 c vermicelli (small)
2 1/3 c warm water
Enough vegetable bouillon to flavor 2 cups of water
about 1/3 c (total) nuts- whatever combo you like
3 Tb or more lemon juice (add to taste)
few Tbsp olive oil or margarine or a mix of both
oil for cooking

In a medium pot with a lid, heat a bit of oil (maybe 1-2 Tbsp) and brown vermicelli. DON'T walk away from the pot! They burn easily.

When they are light golden, add the water and bouillon. Stir a little so the bouillon dissolves a bit.

Bring to a boil, and add rice. Lower heat to LO and cover: cook 18-20 min, until water is absorbed and rice is tender. Fluff with a fork.

Meanwhile, toast the nuts in a dry pan. No oil. Just medium heat until the nuts are light golden, shaking the pan often. Almonds took longer than the pine nuts, so make sure that if you have different types of nuts, you may want to toast in 2 separate batches.

Put rice in a bowl and add lemon juice and margarine/oil and mix well. You can also add fresh parsley if you'd like.

1 comment:

Bethany said...

That ravioli looks amazing!
with all this great food you have posted, you should join in on the Vegan Month of Food.