Vermicelli Rice

From Arabesque: A Taste of Morocco, Turkey, and Lebanon

Cookbook

Author(s): Claudia Roden

Page 304

Cuisine: Middle Eastern

Course: Sides

Reviews

1 reviews, average rating 3.0 / 5

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kfranzetta

15 years ago

★ ★ ★ ★ ★ 3/5

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I have made this recipe both in a rice cooker and on the stove top and have had much better results from the stove top method. This is a good accompaniment to many of the main dishes in this book.

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