Almond And Raisin Pilaf

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 ounces sliced almonds
• 1 small onion
• 2 ounces raisins or 2 ounces sultanas
• 2 ounces vermicelli
• 8 ounces long grain rice
• 1 pint vegetable stock
• olive oil (for frying) or butter (for frying)

Recipe

• 1 heat oil in large non-stick frying pan. add onions and fry over moderate heat soft.
• 2 at the same time in a medium pan bring a small amount of salted water to boil. cook pasta until tender (about 3 min) drain thoroughly, and rinse with cold water. empty into a bowl for later.
• 3 add raisins and rice to the onions and saute 2-3 minutes (add oil as needed). when finished transfer to the now empty medium pan. add the vegetable stock and bring to boil. cover and reduce to a very low heat for 10 minutes or until water is absorbed.
• 4 in the now empty frying pan add a bit more oil and brown the almonds over moderate heat. after the first few are going dark brown and most are at least golden empty onto a paper towel and pat dry.
• 5 if needed add more oil and add the vermicelli and fry. you want small clumps of toasted noodles ideally. it adds a nice texture to the meal.
• 6 if the rice finishes first leave covered but remove from heat. when ready stir almonds and vermicelli into rice and serve.
• 7 if you know you're not going to eat it all at once. serve the rice on the plate and then stir in a portion of the almonds and vermicelli. refrigerate the left over rice, store the almonds and vermicelli seperately.
• 8 to reheat: add a tablespoon of water to the portion and reheat in microwave stirring frequently. when hot add almonds and vermicelli.