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Preparation time: 20 mn
Cook time: 15 mn
Total time: 35mn

Ingredients
2 cups Basmati rice
¾ cup vermicelli
1ts salt
½ stick unsalted butter at room temperature
2 ¾ cups water + more for soaking and rincing the rice

Preparation
1- Soak the rice in hot water for about 15 mn. The water should completely cover the rice.
2- After that time, rinse the rice with cold water until you get rid of the excess starsh. Drain and set aside.
3- In a non stick pan over medium heat, melt the butter.
4- Toss the vermicelli in the butter and continuously stir to toast it evenly until obtain golden brown color.
5- Once the vermicelli is golden, take it out of the stove . Pour 1 cup of cold water to stop the cooking.
6-Add 1 ¾ cup water to the vermicelli and put the pan in the stove over medium heat.
7- Add in the rice and salt to the vermicelli and stir.
8- Bring to boil
9- Reduce the heat to low and let simmer for about 15mn.
10- Check on the rice, the rice should absorb all the water.
11-Turn off the heat and put the pan aside for minimum 10 mn before serving.
12- Put the rice in a serving dish, sprinkle cilantro on top(optional).
Recipe by: LDS’s Mom

Print Recipe

Preparation time: 5mn
Cook time: 5mn
Total time: 10mn

Ingredients
3 eggs
3 Ts half and half
Pinch of salt
2 Ts olive oil
2 ts chopped dill

Preparation
1- Heat up the olive oil in a pan over medium heat.
2- Beat the eggs, and add a pinch of salt.
3- Pour the eggs mixture in the pan.
4- As eggs begin to set, lower the heat and use a spoon to move the eggs edges to the middle.
5- The eggs should not be fully cooked while in a pan.
6- Take off the heat and stir until the eggs finish cooking and become creamy but not watery.
7- Serve in a dish sprinkled with chopped dill(optional).
Recipe by: LDS’s Mom