This Middle Eastern’s style rice dish will jazz things up by adding a festive touch to a celebration dinner. It will grace your table and make the perfect accompaniment to any main dish. The recipe can be divided to feed fewer people.
Difficulty level: easy to intermediate
Serves 6-8 as a side dish
Ingredients:
3 cups long-grain rice or Basmati
6 cups lower-sodium chicken broth*
3 tbs. olive oil (+ more to drizzle (optional)
1/4 lb. angel hair, broken in pieces
Salt to taste
4 ounces of pine nuts, toasted separately
Flat-leaf parsley for garnish
Preparation:
In a large bottom pan with a lid, heat oil over medium-high heat, fry the noodles until golden brown (be careful not to burn them) add the rice. Add the chicken broth and salt. Stir once, bring to a boil, lower to the flame to the lowest setting. Cover and simmer for about 18 minutes. Remove from the burner. Let it sit for 4 minutes covered. While the rice is cooking, toast your pine nuts in a pan on medium heat until golden brown. Remove. Set aside.
Fluff the rice with a fork, place on a platter or tray, garnish with toasted pine nuts, and parsley. Drizzle with olive oil.
Always read the cooking instructions on the rice packages. The ratio for liquid to rice varies depending on the brand and/or variety. This decadent side dish complemented a filet mignon in a cream peppercorn sauce to perfection.
Middle Eastern’s Style Rice
This dish contains nuts!!! Please be aware of allergies. I hope you will try this dish, and when you do, please let me know how much you enjoy it.
Happy New Year from Gina’s Kitchen to Yours!
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures: https://foodiewinelover.com/product/cookbook/
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Unit 1 completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
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