Arab-style Rice with Vermicelli & Chickpeas (Roz bil Shaghria)

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Arab-style Rice with Vermicelli & Chickpeas (Roz bil Shaghria)

 

Recipe By : " Quick Vegetarian Dishes " , by Kurma Dasa, Chakra Press

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups water

1 teaspoon salt

2 tablespoons olive oil

1/4 pound wheat vermicelli -- about ¾ cup, broken into

short pieces

1 teaspoon yellow asafetida powder

1/2 cup long-grain rice -- such as basmati

1/4 cup cups cooked chickpeas

 

Bring to a boil the water and salt in a small saucepan over moderate

heat. Reduce the heat to low, and cover with a lid.

 

Heat the oil in a larger saucepan over moderate heat. When hot, drop

in the vermicelli and stir-fry until golden brown. Sprinkle in the

yellow asafetida powder, followed by the rice, and saute the grains

for 1 minute or until well-coated in oil.

 

Pour in the boiling water, allow the rice to come to the boil, reduce

the heat to low, cover with a tight-fitting lid, and gently simmer,

without stirring, for 10 minutes.

 

Remove the lid briefly after 10 minutes and drop in the cooked

chickpeas. Quickly replace the lid and continue cooking the rice for

another 10 minutes or until the grains are soft and fluffy, and all

the liquid has been absorbed. Set the rice aside for 5 minutes to

firm up. Serve hot with a crisp green salad and yogurt.

 

I have added chickpeas to this everyday Arab rice dish and

transformed it into something very delicious. Served with a crisp

green salad and some fresh yogurt, you've got yourself a delicious

lunch or dinner.

 

Serves 4-6.

 

S(Formatted by Chupa):

" ~ "

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Per Serving (excluding unknown items): 144 Calories; 7g Fat (43.5%

calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary

Fiber; 0mg Cholesterol; 539mg Sodium. Exchanges: 1 Grain(Starch); 1

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0