Deep-fried Rice Pilaf

Ingredients for 4 servings:

• 400 g rice (long grain rice)
• 100 g rice-shaped pasta (orzo pasta)
• 1 onion(s) or shallot
• 1 spring onion(s), if desired
• 1 tbsp oil
• e.g. vegetable broth
• 1 stalk(s) cinnamon
• salt and pepper
• Parsley

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Variation of a classic Rice Pilaf from an Armenian friend

Finely chop the onion or shallot (and spring onions, if desired) and sauté in a little oil until translucent. Add the rice and pasta and sauté briefly. Deglaze with vegetable stock. Add the cinnamon stick and simmer. Continue adding vegetable stock a spoonful at a time until the rice and pasta are cooked (same principle as for risotto). Finally, season with salt, pepper, and parsley. Delicious as a side dish to any dish that would normally be served with “regular” rice, or as a vegetarian main course with vegetables (zucchini, tomatoes, mushrooms, bell peppers).