Not only a staple of Middle Eastern cuisine, this rice dish is also a beautiful bed on which to showcase many dishes. It is fast, simple, and a welcome change from plain, steamed rice.

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Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
5 mins
total:
30 mins
Servings:
6
Yield:
3 1/2 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

220 calories; protein 5g 10% DV; carbohydrates 38.8g 13% DV; fat 5.2g 8% DV; cholesterol 0mg; sodium 199.2mg 8% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/17/2011
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! Read More
(9)

Most helpful critical review

Rating: 1 stars
10/16/2011
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 DIFFERENCE. THIS WILL NOT BE IN MY MENU ROTATION. Read More
(5)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/17/2011
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! Read More
(9)
Rating: 5 stars
09/02/2011
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 (looked that up on-line) - the texture is great and the flavor wonderful - I used with a beer flavored shrimp scampi - would go with a tangy sausage or any variety of seafood....will make again Read More
(6)
Rating: 1 stars
10/16/2011
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 DIFFERENCE. THIS WILL NOT BE IN MY MENU ROTATION. Read More
(5)
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Rating: 5 stars
09/14/2011
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. Read More
(4)
Rating: 5 stars
07/03/2012
This is great when you are serving a really spicy main dish. I made Spicy Bison Balls from this site and they indeed where very spicy. I whipped this up to go with them and it was a perfect pairing. I cooked the rice in the rice cooker and the noodles took no time at all. Perfect. I made this for the Western Region Faceless Frenzy July 2012 Read More
(3)
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