Middle Eastern Rice

This is a staple side dish in the Middle East. I learned this version from a long time family friend whom I affectionately call "Papa Bill." He has been a spiritual father to me. Bill is originally from Lebanon and is an exceptional Middle Eastern cook. Here is his recipe that I have adapted and used now for many years to feed my friends and family.

Ingredients

1/4 cup butter (olive oil can be substituted)
1 cup very thin egg noodles, broken
2 cups Basmati long grain rice
4 cups water
1 tsp salt
Pine nuts (toasted), pistachios (optional)

Procedure

In a large pot, add butter and melt it slowly. Add the thin egg noodles, and cook over very low heat until browned, turning constantly so the butter and pasta do not burn. Add rice and stir well to coat with the butter. Add water to this butter and pasta mixture and bring to a boil; turn heat down to low and cook for about 14-16 minutes, or until the rice is done.

To Serve

Turn out into serving bowl and fluff up rice, or serve the rice stacked into a pyramid shape on a large platter. Sprinkle the top with toasted pine nuts or pistachio nuts if desired. Serve this with your meat dish. You can place your kabobs or chicken pieces on top of this rice.