Apricot and Prune Vermicelli
Posted: Thu Sep 06, 2012 11:10 am
I was in a cyber conversation last night about anemia, iron tablets and natural food sources of iron. One of the things I suggested was eating apricots - dried preferably as they have a higher concentration of nutrients. When I looked at a [unrelated] cookery group I belong to I noticed this recipe had been posted this morning. Although sweet and savoury, it looks interesting and tasty.
I think that if you had any seeds - pumpkin/sunflower/sesame etc - or nuts, a handful in the recipe would not go amiss as it would add more texture and nutrients, especially if it was not being eaten with other proteins such as meat. I think it would make a great 'stand alone' snack but would work very well served with lamb or pork.
The quantities of fruit for this recipe don't look very much to me so I'm not sure how many it is expected to serve. I would be tempted to increase the fruit just from reading the recipe, but I've not made it yet so can't be sure.
(The comments below are the authors, not mine.)
Apricot and Prune Vermicelli
The mix of tastes — sweet and salty — makes for a comforting and delicious treat.
Ingredients
1/2 bag of Regina vermicelli
4 dried apricots, chopped
4 prunes, chopped
3 tablespoons sunflower oil
1 cube of low salt, low fat chicken bullion
About 1/2 to 1 cup of water
Preparation
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 — the 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 make and remake this dish because while 1/2 cup of fresh fruits or vegetables counts as a serving, 1/4 cup of dried fruits is a serving. Feed it to your kids guilt-free.
This piece was originally published in Egypt Independent’s weekly print edition.
I think that if you had any seeds - pumpkin/sunflower/sesame etc - or nuts, a handful in the recipe would not go amiss as it would add more texture and nutrients, especially if it was not being eaten with other proteins such as meat. I think it would make a great 'stand alone' snack but would work very well served with lamb or pork.
The quantities of fruit for this recipe don't look very much to me so I'm not sure how many it is expected to serve. I would be tempted to increase the fruit just from reading the recipe, but I've not made it yet so can't be sure.
(The comments below are the authors, not mine.)
Apricot and Prune Vermicelli
The mix of tastes — sweet and salty — makes for a comforting and delicious treat.
Ingredients
1/2 bag of Regina vermicelli
4 dried apricots, chopped
4 prunes, chopped
3 tablespoons sunflower oil
1 cube of low salt, low fat chicken bullion
About 1/2 to 1 cup of water
Preparation
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 — the 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 make and remake this dish because while 1/2 cup of fresh fruits or vegetables counts as a serving, 1/4 cup of dried fruits is a serving. Feed it to your kids guilt-free.
This piece was originally published in Egypt Independent’s weekly print edition.
The drying process intensifies the sugars, hence the stronger flavour of dried fruits.