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Rice Pilaf

by Pierre S. Aoukar, MD
Posted: February 24


2 nests vermicelli (Capelli d’Angelo is a good brand)
2 cups rice, any variety (not brown)
½ tsp. sea salt


Into a dry heated saucepan, crush the nests of vermicelli between your hands. While continuously stirring the noodles, toast to a uniform amber color. Add the rice, salt and water. Cook as you would normally cook the rice, adding an extra 1/4 cup of water. You can also make this in a rice cooker. Add an extra quarter cup of water to account for the noodles.

Rice Pilaf, The Recipes of Dr. Aoukar


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