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1
Heat oil in large non-stick frying pan.
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2
Add onions and fry over moderate heat soft.
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3
At the same time in a medium pan bring a small amount of salted water to boil.
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4
Cook pasta until tender (about 3 min) Drain thoroughly, and rinse with cold water.
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5
Empty into a bowl for later.
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6
Add raisins and rice to the onions and saute 2-3 minutes (add oil as needed).
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7
When finished transfer to the now empty medium pan.
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8
Add the vegetable stock and bring to boil.
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9
Cover and reduce to a very low heat for 10 minutes or until water is absorbed.
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10
In the now empty frying pan add a bit more oil and brown the almonds over moderate heat.
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11
After the first few are going dark brown and most are at least golden empty onto a paper towel and pat dry.
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12
If needed add more oil and add the vermicelli and fry.
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13
You want small clumps of toasted noodles ideally.
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14
It adds a nice texture to the meal.
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15
If the rice finishes first leave covered but remove from heat.
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16
When ready stir almonds and vermicelli into rice and serve.
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17
If you know you're not going to eat it all at once.
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18
Serve the rice on the plate and then stir in a portion of the almonds and vermicelli.
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19
Refrigerate the left over rice, store the almonds and vermicelli seperately.
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20
To reheat: add a tablespoon of water to the portion and reheat in microwave stirring frequently.
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21
When hot add almonds and vermicelli.
