Basmati with Toasted Noodles Recipe - Allrecipes.com
Basmati with Toasted Noodles Recipe
  • READY IN 30 mins

Basmati with Toasted Noodles

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 1/2 cups Change Servings
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  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. 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.
  2. 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.
  3. Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.
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Footnotes

  • Cook's Note
  • If you can't find fideo noodles (a Spanish short thin pasta) substitute angel hair pasta, broken into 1-inch pieces.
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Reviews More Reviews

Sep 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!

 
Sep 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

 

5 Ratings

Oct 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.

 
Sep 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.

 
Jul 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

 

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Nutrition

  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 38.8 g
  • 13%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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