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Basmati with Toasted Noodles Recipe

Recipe by: Xfactor_MR

"Not only a staple of Middle Eastern cuisine, this rice dish is also a beautiful bed on which to showcase many dishes. It is fast, simple, and a welcome change from plain, steamed rice."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook20 m
  • Ready In30 m
  • 1Bring the basmati rice, 2 cups of water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • 2Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes.
  • 3Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.
Footnotes
  • Cook's Note
  • If you can't find fideo noodles (a Spanish short thin pasta) substitute angel hair pasta, broken into 1-inch pieces.
Ingredients
  • 6 servings
  • 220 cals
  • 1 cup uncooked basmati rice, rinsed and drained
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 (8 ounce) package uncooked fideo noodles
  • 1/2 cup water
  • 1/4 cup chopped fresh parsley
Nutrition

Amount per serving ( 5 total)

  • Calories:
    220
    11%
  • Fat:
    5.2
    8%
  • Carbs:
    38.8
    13%
  • Protein:
    5
    10%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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