Basmati With Toasted Noodles Recipes

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BASMATI WITH TOASTED NOODLES



Basmati with Toasted Noodles image

Not only a staple of Middle Eastern cuisine, this rice dish is also a beautiful bed on which to showcase many dishes. It is fast, simple, and a welcome change from plain, steamed rice.

Provided by Xfactor_MR

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 30m

Yield 6

Number Of Ingredients 7

1 cup uncooked basmati rice, rinsed and drained
2 cups water
½ teaspoon salt
2 tablespoons olive oil
½ (8 ounce) package uncooked fideo noodles
½ cup water
¼ cup chopped fresh parsley

Steps:

  • Bring the basmati rice, 2 cups of water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes.
  • Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 38.8 g, Fat 5.2 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 199.2 mg, Sugar 0.9 g

BASMATI RICE



Basmati Rice image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon unsalted butter or olive oil
1 yellow onion, chopped
1 cup long grain basmati rice
1 3/4 cups water
1 1/2 teaspoons kosher salt
1/4 cup sliced scallions
1 tablespoon minced fresh parsley

Steps:

  • Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

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