Roz bil Shaghria

1. 1

   In a saucepan, fry the vermicelli in the oil over medium heat until lightly golden, stirring so that they color evenly.

2. 2

   Watch them, as they brown very quickly.

3. 3

   Add the rice and stir until the grains are coated.

4. 4

   Then pour in the boiling water or stock, add salt, and stir well.

5. 5

   Cook, covered, over low heat for about 20 minutes or until the rice is tender and the water absorbed.

6. 6

   Stir in the butter, and serve hot.

7. 7

   Add a handful of boiled or canned and drained chickpeas at the same time as the water.

8. 8

   Fry 1 chopped onion in the oil till transparent, then add the vermicelli.

9. 9

   You can toast the vermicelli under the broiler or in a dry skillet instead of frying it.

* Per serving · 4 servings · Values may vary.

No additional tips available.