Rice with vermicelli, red onion, tomato, pine nuts and parsley
1/2 Cup White Rice
100g Dried Vermicelli Noodles, coarsely broken
1 Red Onion, finely chopped
2 Large Tomatoes, finely chopped
1/3 Cup Toasted Pine Nuts
1/2 Cup Fresh Flat-Leaf Parsley, finely chopped
1/4 Cup Lemon Juice
2 Garlic Cloves, crushed
1 Tblsp Olive Oil
Cook rice in a large saucepan of boiling water for 8 to 10 minutes or until just tender. Remove from heat.
Add noodles then stand for 2 minutes or until noodles are softened then rinse, drain and allow to cool.