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Rice is Niice--Middle eastern roasted noodle pilaf
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| Vermicelli broken into small pieces. About 8 ounces | |
| 1 tablespoon | canola oil |
| 1 tablespoon | olive oil |
| 1 | onion chopped |
| 1 | red bell pepper |
| 31/2 cups | vegetable broth |
| 11/4 cup | long grain rice |
| 2 | carrots diced |
| 1/2 tsp | turmeric |
| Black pepper to taste | |
| 1/2 tsp | ground cumin |
| 15 ounces | chickpeas rinsed |
Roast the noodle in canola oil in a large skillet over med heat. Until noodles are golden brown about five minutes. Remove the pan from thereat and set aside
Ina other large sauce pan heat the olive oil. Add the onion and bell pepper and cook stirring for five minutes. Stir in the broth or water rice carrots turmeric black pepper and ground cumin. Bring to a boil , cover and reduce heat to low and cook for ten minutes
Stir in the roasted noodles and chickpeas and cover and cook until liquid is absorbed about twenty Minutes stirring at least once
Remove the pilaf from the heat and fluff the grains and noodles. With a fork. Let stand ten minutes before serving
Vegetarian times low fat and fast pasta
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