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.
Serving size: Complete recipe
Calories 1835 Calories from Fat 425
% Daily Value*
Total Fat 48 g74.1%
Saturated Fat 7.3 g36.5%
Trans Fat 0 g
Cholesterol 26.6 mg8.9%
Sodium 432.1 mg18%
Total Carbohydrates 314 g104.5%
Dietary Fiber 1 g4%
Sugars 0 g
Protein 28 g55.9%
Vitamin A 2% Vitamin C
Calcium 7.3% Iron 25.5%
*Based on a 2000 Calorie diet