Vermicelli Rice Pilaf with Toasted Pine Nuts
Arroz kon fideyos y piniones
Rice pilafs are the jewel of Sephardic cuisine with origins from medieval Spain and later further enriched with the sumptuous pilaf tradition from the Ottoman kitchens.
Whether serving a simple arroz frito or one of the more elevated versions with other ingredients like chickpeas, saffron, fresh tomato or toasted nuts, these dishes accompany most Rodesli meals.
Glistening mounds of fluffy rice cooked with toasted vermicelli-style pasta and topped with crunchy pine nuts is a perfect complement to grilled foods and stews.
Arroz kon fideyos makes a spectacular looking dish – well worth trying!
Ingredients
3 tbsp olive oil
½ cup vermicelli noodles, or angel hair pasta, broken into 1in (2.5cm) lengths
1½ cups basmati rice (soaked in hot water for 10 minutes, rinsed until the water runs clear to remove the starch, drained and set aside in a colander)
3 cups hot vegetable or chicken stock
1 tsp salt
¼ cup toasted pine nuts or blanched almonds, for the topping
Preparation
Heat the stock in a small saucepan until just boiling. Reduce the heat and keep at a simmer.
Toast the vermicelli: Heat the oil in a deep heavy-based pan over a medium heat. Add the broken pasta stirring constantly until it toasts evenly to a golden brown color. Watch carefully as the pasta browns rapidly, about 2 minutes.
Add in the rice and stir until grains are well coated with the oil and become opaque, about 1 minute.
Carefully pour the hot stock and salt into the pan with the sizzling fried rice mixture, as it will splatter. Stir once. Bring to a boil, reduce the heat to medium and simmer undisturbed for about 12 minutes or until the rice has absorbed all the liquid and little holes appear on the surface. Do not stir. The grains should be just tender to the bite. Remove the lid.
Wrap the bottom side of the lid with a clean kitchen towel and place the lid on top of the pot. Cook on the lowest setting for 10 minutes. Turn the heat off and allow the pilaf to rest undisturbed for a further 10 minutes.
To serve: Remove the lid and fluff up the vermicelli and rice with a fork. Tip the rice into a serving platter and top with toasted pine nuts.
Stella’s Hint:
*You can toast the vermicelli on a baking tray in a preheated 350ºF (180ºC) oven. Be sure to stir often for the pasta to color evenly.