Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450g (1lb) long grain rice
- 400ml (14fl oz) boiling water
- 2 teaspoons salt
- 1 tablespoon oil, for frying
- 50g (2oz) vermicelli
- 1 tablespoon olive oil
Directions
Heat 1 tablespoon of oil in a medium frying pan, crush the vermicelli by hand and fry over medium heat for 1 or 2 minutes.
When vermicelli becomes brownish, add 150ml (¼ pint) water, cover pan and simmer for 2 minutes. Set aside in pan.
Wash rice, drain and place in a medium saucepan. Add 400ml (14fl oz) of boiling water, olive oil, salt and cover pan. Boil for 10 minutes, until water has evaporated.
Add the cooked vermicelli to the rice by folding in gently, cover and simmer for 10 minutes on very low heat.
Category:Arabian Recipes
Category:Arabian Vegetarian