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Rice Pilaf, Lebanese (P, TNT)
Source: "The Frugal Gourmet on our Immigrant Ancestors Cookbook," (modified by Cindy Kline)
Serves: 8

1/2 cup broken spaghetti
2-3 tbsp. olive oil
1-1/2 cups white rice
3-3/4 cups water
(salt, pepper, cumin, turmeric, coriander, and red pepper to taste)

Sauté the spaghetti pieces in oil in saucepan until golden brown. Careful they burn easily. Add rice and sauté for a minute. Add water and spices bring to a boil, reduce heat to low and cook covered for 20 minutes.

Posted by Cindy Kline

Nutritional Info Per Serving: 352 Calories (kcal); 7g Total Fat; (19% calories from fat); 6g Protein; 63g Carbohydrate; 0mg Cholesterol; 11mg Sodium
Food Exchanges: 4 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1-1/2 Fat; 0 Other Carbohydrates