Rice Pilaf with Vermicelli, Almonds, Curry and Onions
2 ounces vermicelli, 1-2 in. pcs.
3 tablespoons oil
1 cup white rice
2 cups broth, of your choice
pinch curry powder
pinch ground cumin
1 onion, thinly sliced
3 tablespoons toasted almonds
Lightly brown pasta strands in 1 or 2 tablespoons of the oil.
Remove pasta and cook rice until golden in oil that remains in pan.
Add broth and browned pasta, stir well. Bring to boil, reduce
heat, and cover. Cook over very low heat until just cooked through,
about 19 minutes. Do not overcook.
Meanwhile, saut onion in remaining oil until softened and lightly
browned. When rice is cooked, spoon onions on top, dust with curry
and cumin and scatter toasted almonds over all.