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Lebanese Rice Pilaf > Jeff Smith

eggs, lebanese, pasta, rice

1/4 cup chinese egg noodles or
1 thin spaghetti, broken into
1/2 pieces
3 tablespoon olive oil
2 cup long-grain rice
4 cup cold water
1 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 it 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 from The Frugal Gourmet's "On Our Immigrant Ancestors". From: Strawberry Girl

Yield: 1 servings

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