One pot Lebanese rice and vermicelli cooking on a boat..
Ingredients
Rice
Thin noodles
Olive Oil
Bullion
Water
The kids called this rice and worms. Rice and vermicelli. ( mispronounced by the kids as worms, hence the name ). Based on a Lebanese recipe inherited from a distant middle eastern relative.
Good by itself or with meat or fish as you have available.
Ingredients are all things that keep well on a boat, or RV, without a fridge.
Lets start by soaking some dried peas to add color.
Let then sit about 10 minutes
We will use bottled water because we don’t trust marina water.
Soaking the rice before cooking makes it less sticky. A half cup is usually good for 2 servings. Let it sit about 10 minutes.
The original recipe called for vermicelli . Any thin noodle will do.
Break up the noodles into small pieces
Two or three packets of chicken bullion powder provides flavour. Add a bit of water for now. We will add the soaking water later so as not to waste it. Water is precious even when you are surrounded by it.
We will fry the noodles to start. We are using olive oil because it keeps, but butter works well and adds a bit of nice taste.
Heat the oil for a few seconds on high, add the noodles and stir. Watch that they don’t get too dark because they get bitter.
Pour the extra soaking water into the bullion, and possibly a bit more to make a cup.
Add the drained rice and let it absorb some of the oil.
Add the bouillon.
Stir, cover and let simmer for 10 minutes.
Add the peas and let it simmer for another 2 minutes, adding a bit of water if it becomes dry.
Add protein as you wish. Here we have a few canned cocktail shrimp.
Enjoy