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Rice and Vermicelli

Riz bi Sh'areh
(Rice and Vermicelli)

Sauté until golden in:

1/4 cup butter
1/2 cup short vermicelli


1 cup long grain rice
1/2 t. salt
2 cups hot water

Boil gently 5 minutes, lower heat, cover and simmer 20 minutes until rice is tender and water is absorbed. This is eaten with almost every meal.

Serves 4.

From "Peasant Cooking of Many Lands" by Coralie Castle and Margaret Gin

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