Lebanese Rice and Noodles

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Lebanese Rice and Noodles

 

 

1/2 cup white long-grain rice

125 g (4 1/2 oz) packet dried rice vermicelli noodles, coarsely broken

1 small red onion, finely chopped

2 large tomatoes, finely chopped

1/3 cup toasted pine nuts

1/2 cup chopped fresh flat-leaf parsley leaves

1/4 cup lemon juice

2 garlic cloves, crushed

4 teaspoons olive oil

salt and pepper, to taste

 

 

1. Cook rice in a large saucepan of boiling water for 8 to 10 minutes

or until just tender. Remove from heat.

 

2. Add noodles. Stand for 2 minutes or until noodles are softened.

Drain. Refresh under cold water. Drain. Cool.

 

3. Place onion, tomato, pine nuts, parsley and rice mixture in a large

bowl.

 

4. Whisk lemon juice, garlic and oil together in a jug. Add to bowl.

 

5. Season with salt and pepper. Toss to combine. Serve.

 

 

Serves 4.