Sunday, December 02, 2012

Rice with Turmeric and Noodles

This Middle Eastern Rice is the perfect side dish for stewed meats, pot roast, roast chicken, or topped with bits of cooked meat, nuts, and spices like in this recipe.  If you already have the oven on for the main dish then this is the perfect side dish since you can cook the rice right alongside of it.  This is another terrific use for a dutch oven since we start cooking it on the stovetop and then move it to the oven to finish.

Rice with Turmeric and Noodles
1 T clarified butter*
1/2 cup thin egg noodles
3 cups chicken stock or 3 cups water with a packet of chicken bouillon mixed in
1 1/2 cups rice
1/4 t turmeric
1/2 tsp salt
Melt the clarified butter over medium heat and add the egg noodles.  Cook until noodles turn golden brown, stirring constantly. Add the rice and stir to coat.  Add all remaining ingredients and bring up to a boil.  Cover and move to a preheated 350 degree oven for 15 minutes.  (I've found it works really well no matter the oven temp...I've done it anywhere from 325-375 with good results.)  I've also found that letting it rest for 10-20 minutes, covered makes a perfectly delicious pot of rice.

*Clarified butter can be found in the Middle Eastern isle of your grocery store and it is often labeled as ghee.

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