Wednesday, May 19, 2010

Meditterranean Rice


When my daughter Jeanne was about 16, she worked in a Lebanese cafe that served this rice with every dinner. She was able to get the recipe from them and I reduced the amounts to a workable family size. It's a great side dish with just about any meat.


Mediterranean Rice


1/2 stick butter
1/4 cup vermicelli or broken angel hair pasta
1 cups converted (parboiled) rice
2 cups water
1 teaspoons chicken base (or 2 chicken bouillon cubes)
1-1/2 teaspoon seasoned salt (original recipe was 1 Tablespoon; adjust to your own taste)
1/2 teaspoon garlic powder
1/2 cup garbanzo beans, drained (I cooked mine from dry, but canned is fine)

Brown vermicelli in butter. Add rice and saute until aroma is nutty. Add remaining ingredients; stir. Bring to a boil. Reduce heat and simmer, stirring occasionally, until liquid is absorbed. Let sit 5 minutes before serving.

Makes 4 to 6 servings.

2 comments:

Sheila said...

That looks really good. I could eat rice for every meal!! We'll definitely try this one soon.

SonyaAnn said...

That looks wonderful! I'm going to have to have Den try this one. Thank you so much for sharing and the good news is we have a ton of cooked garbanzo beans in the frig. I wub you!