Best Nutty Egyptian Style Rice Recipes

RUZZ BI I MUKASSARAT - EGYPTIAN RICE WITH NUTS

Steps:

• Finely chop onion.
• In the pot where you are going to boil the rice, melt 1 tablespoon butter and fry onions until light brown.
• Add rice, fry, stirring, until slightly glassy.
• Add stock, salt to taste (if necessary).
• Bring to a boil, cover pot and let simmer at low temperature for 20 minutes.
• Turn off heat and let the rice stand for 10 more minutes, still covered.
• Meanwhile melt the other tablespoon butter in a skillet, add raisins and fry, stirring, until soft (about 2 minutes).
• Add nuts and sugar to the raisins, mix well and pour into a bowl that is big enough for the rice.
• Fill cooked rice on top of nut-raisin mix, press down and then turn over onto plate.

EGYPTIAN RICE WITH VERMICELLI

Steps:

• Break the vermicelli into 1-inch pieces (or use an Arab or Indian brand that is already broken up).
• In a wide non-stick skillet, saute onion in oil till translucent, and remove from pan.
• Saute vermicelli pieces in leftover oil till golden (this happens mroe quickly than you expect it to).
• Add onions back to pan and add rice; stir to combine.
• Pour in boiling stock, stir.
• Cook over very low heat for about 20 minutes.
• This time will vary depending on the age and type of rice you use.
• If desired, stir in a pat of butter before serving.

NUTTY WILD RICE

Steps:

• In a non-stick frying pan or toaster oven, slowly toast almonds. Set aside. In a large non-stick frying pan, heat oil over medium heat, add onion, carrot, garlic and mushrooms; saute until tender.
• Add rice and cook until lightly browned. Add broth, sherry, salt, pepper, oregano and basil. bring to a boil and simmer, covered for 45 minutes. Remove from heat and let stand for 10 minutes. Toss with nuts and parsley and serve.