Recipe - Lebanese Rice Pilaf

One fourth cup Chinese egg nooodles or thin
spaghetti, broken into 1/2
inch pieces
3 tablespoon Olive oil
2 cup Long grain rice
4 cup Cold water
Salt to taste

In a small frying pan, saute' the noodle pieces in the olive oil until
they're golden brown. Careful, they burn easily.

Wash the rice, drain it and place iit in a small pan with a tight fitting
lid. Add the water and the toasted noodles and oil. Add the salt. Bring to
a boil, reduce the heat to low, and cook, covered for 20 minutes Serves 6
8.

Posted to JEWISHFOOD digest V96 #116

From: alotzkar@direct.ca (Al)

Date: Tue, 31 Dec 1996 11:18:27 0800