4 tablespoons paprika
1/2 teaspoon dried onion
1/2 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried basil
1/4 teaspoon salt
1 cup water
3 tablespoons vegetable oil
2 tablespoons vegetable oil
1 large onion, sliced into rings
2 tablespoons sliced fresh ginger root
1 dash ground nutmeg
1 1/2 cups uncooked white rice
In a small saucepan, place paprika, onion, rosemary, sage, basil, salt, water, oil, and oil in the pan. Bring about a simmer, stirring constantly, until rice is tender but not mushy. Remove pan from heat. Stir in yogurt and vinegar. Stirring well, cover with plastic wrap and let stand overnight at room temperature.
When the rice is tender, remove from pan and cut into 1 inch cubes. Fry in a skillet, stirring constantly, until golden brown and crisp. Drain on paper towels, rinse under cold water and reserve. Stir in salt, pepper, ginger, nutmeg, onion and sliced ginger. Toss quickly to coat.
I needed a a little more spice in my pasta but this was definitely suitable. My new fav way to cook spaghetti is this! So simple and tasty. I kneaded the veggies in the bowl with the pasta and I think that's all you need!
⭐ ⭐