Ingredients30 m servings 220
- 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.
- Cook's Note
- If you can't find fideo noodles (a Spanish short thin pasta) substitute angel hair pasta, broken into 1-inch pieces.
Per Serving: 220 calories; 5.2 38.8 5 < 1 199 Full nutrition
ReviewsRead all reviews 5
This was pretty good as an accompaniment to an assertive main dish. Does not have a lot of flavour of its own, but a good background. Would use veggie broth instead of water next time. Thanks!
This was great - I used Uncle Ben's precooked Basmati rice only because the regular only came in a very large bag and was very expensive....I substituted Angel Hair pasta for the fideo noodles (...
SORRY BUT THIS HAD ABSOLUTELY NO FLAVOUR. HAD TO ADD FAIR AMOUNT OF SALT AND BUTTER TO MAKE IT PALATABLE. I HAVE A SIMILAR RECIPE WHICH CALLS FOR CHICKEN BROTHER INSTEAD OF WATER AND WHAT A DI...
Great. I used angel hair pasta, broken in thirds, and it worked fine. Next time, I will break the pasta into smaller pieces before cooking.