Rice and Noodles with Pistachios
You would usually think of rice and noodles as an Asian dish but not this time. Here is a mediterranean version of combining these two ingredients for the starch component of your dinner. There is something about this dish that is very satisfying (probably the starch factor). I use the thin soup noodles that are sold rolled up in little “nests”, broken up for the occasion, and cook them in olive oil until nice and golden before adding the rice and water. For the rice I use basmati or another long grain rice. The resulting dish is fluffy and quite delicious. The pistachios sprinkled on top add a nice crunch and a buttery flavour.
2 tablespoons canola oil or butter
3 fine soup noodle nests, broken in pieces (about 1 cup or more)
1 cup long grain rice
2 1/2 cups water
1 teaspoon salt
1/4 cup flat leaf parsley, chopped
Heat oil in a 2 quart pot. Add noodles and cook until they turn golden brown but be careful not to burn them.
Add rice and stir a couple of minutes to coat the grains with the oil.
Add water and salt and bring to a boil. Stir once, then reduce heat to low, cover with a tight fitting lid and cook until water is absorbed and rice is cooked through, about 10 minutes. Turn off heat and let sit for 5 minutes, then remove lid, fluff with a fork and add parsley.
Spoon the chopped pistachio nuts over and gently mix them in.
Serve warm, alongside vegetables and a salad.
Rice with noodles and pistachios