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Şehriyeli Pilav (Vermicelli Rice)




INGREDIENTS

3 tbsp sunflower / veg / rice bran / tsp rapeseed oil 
4 tbsp crushed vermicelli 
1 mugful Easy Cook Long Grain Rice, (pour into a sieve, wash well with cold water and leave to drain)
1 chicken of vegetable stock cube dissolved in 2 1/2  mugfuls boiling water (use same sized mug as the rice) 

METHOD

Add 2 tbsp oil to a medium saucepan on a medium heat. 

Add the vermicelli (you can buy the vermicelli in rounds or already cut up in small pieces) to the pan and brown, stirring continuously. 

Take off heat, allow to cool down for a min or two.

Add the washed/drained easy cook rice into the pan and stir so that the rice is coated in the oil and the vermicelli and rice are amalgamated. 

Pour in the stock (make sure you use the same sized mug as the rice to measure the stock quantities) to the pan and return to hob on a med-low heat. Give a little stir, then cook for about 10-12 mins or until stock has almost fully evaporated (little bubble holes that start to appear in the rice), take off, turn off heat, cover pan with sheet of kitchen roll and lid, leave for a few mins then fluff up with a fork before serving.

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