Rice and Fideos
4 Tablespoons unsalted butter
7 oz fideo pasta (If coiled, break coils into small pieces with hands)
3 cups white rice, preferably long grain, washed well and drained
1 small onion, chopped into fine dice
4 cups vegetable or chicken stock water
1 Tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup pine nuts, toasted
2 Tablespoons preserved lemon, finely minced, skin only, remove inner pulp
(May sub the zest and juice of 2 lemons)
1 bunch parsley, chopped
Fry the Fideos and Rice: Over medium high heat, in a heavy bottom Dutch oven or large, deep sauté pan with a lid, add the butter. Add the fideos and rice to the butter. With a wooden spoon, toss the pasta and rice well with the butter, stirring constantly, until it starts to turn light golden brown, about 7 minutes.
Chop Vegetables: Chop the onion into fine dice and add it to the pan. Sauté the mixture, stirring constantly, until the onions are soft and translucent. The pasta/rice will keep toasting as well, about 3-5 minutes. Add the stock, salt and pepper. Stir through the pan well so all the liquid can settle. Make sure to scrape down any grains that are clinging to the sides above the liquid.
Cook Rice: Simmer on medium heat until the level of the liquid has reached the level of the rice (you will just see a lot of bubbling), about 3 minutes, cover and turn heat to low. After 20 minutes, uncover and test a grain of rice: if it’s still a little chalky in the center and it’s clear that all the liquid has been absorbed, drizzle about 1/4 cup of water over the rice, re-cover and cook for 5 minutes longer. If it is tender, turn the flame off and set aside until step 4 is done.
Prepare Garnishes: While the rice is cooking, toast the pine nuts in a small dry sauté pan over medium heat until they brown slightly, set aside. Cut the preserved lemon(s) in half then quarters and scrape away the pulp and white pith and discard. Chop the preserved lemon skin and parsley. Set aside until rice is done.
Finish Rice: When the rice is done, fluff it with a fork or large stainless steel spoon. Gently mix in the pine nuts, lemon and parsley. If any grains stick to the bottom of the pan and are golden, not burned, scrape up into rice. If the bottom is too toasty don’t scrape it up. Taste for salt and re season if necessary. Keep warm until service.
Recipe created by Parties That Cook®
Makes 12 heapings of pasta