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Israeli and Jewish   -   Shy-Daiye (Sunday Pilaf)   adapted from global vegetarian

  • 1/2 Pound Vermicelli
  • 2 Tablespoons Margarine
  • 1 Tablespoon Olive Oil
  • 1 Medium Yellow Onion -- finely chopped
  • 1 Medium Summer Squash -- finely chopped
  • 1 Medium Bell Pepper -- diced
  • 4 Cups Water
  • 1 1/2 Cups Rice
  • 1 Can Chickpeas -- drained
  • 1/2 Teaspoon Turmeric
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Cumin
  • 1 Teaspoon Salt
Directions break up vermicelli in small pieces over large bowl. Brown the vermicelli in butter until golden brown about 10 minutes and remove pan from heat. meanwhile, saute onion, squash and bell pepper in olive oil. stir in remaining ingredients including vermicelli. cover pan and cook over low heat until liquid is absorbed. fluff with fork and let stand on still warm burner for 5 minutes.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 2, Easiness: 1, Speed: 3, Overall: 2 Rate this recipe

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