My friend Reham is an excellent cook. Above and beyond being a talented painter and an excellent mother, she can cook up fantasy dishes of fatta, experimental pumpkin pies and most recently, orange teriyaki steaks with apricot prune vermicelli. While I have yet to try making the steaks, tonight marked the third in a series of vermicelli filled nights of vigorous vermicelli stirring, scrumptious aromas and me with a cooking pot and a fork in my lap, scraping the last of the little vermicellis from the sides of the pot.
The mix of tastes – of sweet and salty – makes for a comforting and delicious treat.
1/2 bag of Regina vermicelli – approximately 1/2 cup I think?
4 dried apricot’s, chopped
4 prunes, chopped
3 tablespoons sunflower oil
1 cube of low salt/low fat chicken bullion
1/2 – 1 cup of water
1. Put vermicelli, apricots, prunes and bullion cube (crushed) into a pot.
2. Add oil and light the flame.
3. Stir vermicelli with apricots, prunes and bullion cube constantly – vermicelli should turn golden but should not burn.
4. Add in 1/2 cup water and mix. Cover the pot and wait for the water to absorb.
5. Taste the vermicelli and see if it is cooked enough – add water if it is still too al dente.
6. Eat and ENJOY!
By the way – I was partially inspired to do make and re-make this dish because while 1/2 cup of fresh fruits or veg is a serving, 1/4 cup of dried fruits is a serving. Feed it to your kids guilt free.