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Seasoned Brown Rice with Vermicelli
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We typically cook with brown rice and we have several preparations. Recently I decided to put together several preparations and see if we liked the result. It was a hit with the family and I think we'll do it again, though it does take some extra time.

Serves: 4

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Sephardic Parve Side Dish

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1 1/2 cup brown rice
1 small onion, diced
1/2 cup vermicelli, broken into 1 inch long pieces
3 cups cold water
1 tsp cumin
1 tsp turmeric
1/2 tsp ground coriander
1/2 tsp pepper
salt, to taste
2 tbl olive oil


  1. Saute the onion until it just begins to brown
  2. Add the rice and cook together with the onions for a few minutes (about 5)
  3. Add the spices to the cold water and add to rice. Bring to a boil then reduce heat, cover and simmer for 45 minutes.
  4. Place the vermicelli in a dry frying pan (no oil) and brown lightly. Be sure not to overcook them -- they turn brown quickly. I usually put the vermicelli to the side and add to the rice the last 10 or 15 minutes so they don't overcook.
  5. Add salt to your taste

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