1/3 cup of Soya Sunflower Oil (85ml)
1 cup broken vermicelli or angel hair noodles (65g)
2 finely sliced garlic cloves
2 cups of needled rice (420g)
Salt to taste
Syrian pepper to taste
4 cups hot water (1L)
¼ cup toasted slivered almonds (40g)
Chopped parsley to taste
In a pan over medium heat, add the Soya Sunflower Oil and brown the noodles.
Add the garlic and let it brown.
Add the rice, salt and Syrian pepper and mix.
Cover with water and leave to cook until the water runs dry.
Finish with the almonds and parsley
