Lebanese Rice Pilaf
|Chinese egg noodles/Spaghetti||1⁄4 Cup (4 tbs), broken into 1/2 inch pieces|
|Olive oil||3 Tablespoon|
|Long grain rice||2 Cup (32 tbs) (Texas/Chinese)|
|Cold water||4 Cup (64 tbs)|
In a small frying pan, saute the noodle pieces in the olive oil until they are a golden brown.
Careful, these will burn wash the rice, drain it, and place it in a small pan with a tight-fitting lid.
Add the water and the toasted noodles and oil.
Bring to a boil without the lid, and then move to another burner, which you have already turned on to low.
Cover the pot, and cook for 20 minutes.