Tuesday, February 1, 2011

Vermicelli Rice........With Thick Greek-style 2% Fat Yogurt

A light and filling meal would be Rice with Vermicelli and Yogurt. If you can find thick 2% fat Greek yogurt then it would be fantastic but if not, then normal yogurt would do fine on condition it is not too liquid like it is in other parts of Europe.
Please do not confuse this vermicelli rice recipe with rice vermicelli i.e. vermicelli made from rice.
You will need:Serves 4
-  3 cups of normal rice.
-  3 - 4 rolls of vermicelli crushed by hand once. Take each roll in you hand and squeeze hard.
-  Olive oil (prefer Greek extra virgin Kalamata Olive Oil)
-  4 1/2 cups of chicken broth not stock.
-  Salt to taste.
Method:
-  Add some oil to a sauce pan and fry the vermicelli on medium head until it takes a nice brown color. Not too dark.
-  Add the rice, mix and stir. Add salt to taste.
-  Add  the boiling chicken broth.
-  Cover,  lower heat to minimum, and cook for 20 minutes.
-  When time is up, lift cover and insert a clean kitchen towel between the lid and the sauce pan. The towel will absorb the extra vapor and will prevent overcooking the rice.
-  You should end up with a whitish rice with brown strips of vermicelli mixed in it.
Note: the combination of the browned vermicelli and the rice will not only make the rice very presentable, but will also give it a unique taste.
  • One very light way to eat it this type of rice is with two to three tablespoonfuls of yogurt on it.
  • Another way would be to eat it with nothing added.
  • A third way would be with a tomato sauce,  little cumin beef meatballs and  peas.
Enjoy!
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2