Ingredients
6
6 servings
- •1 cup uncooked basmati rice, rinsed and drained
- •2 cups water
- •½ teaspoon salt
- •2 tablespoons olive oil
- •½ (8 ounce) package uncooked fideo noodles
- •½ cup water
- •¼ cup chopped fresh parsley
Instructions
- Bring the basmati rice, 2 cups of water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes.
- Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.
Nutritional Facts
Per 6 servings
- Calories: 220
- Carbohydrate: 39g
- Fat: 5g
- Fiber: 1g
- Protein: 5g
- Sugar: 1g
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