Seriously Simple: Rice and noodles team up in an autumn side dish
Freshly ground black pepper
1 medium leek, finely chopped
1 medium diced yellow or red bell pepper, cut into 1/2-inch dice
2 tablespoons finely chopped parsley
1. Preheat oven to 350 F. Toast almonds in oven for 5 minutes or until lightly browned. Reserve.
2. In a medium saucepan heat 2 tablespoons of the oil on medium heat. Saute the rice and egg noodles for about 3 minutes or until evenly coated and very lightly browned. Add the broth, salt and pepper, and increase heat to medium-high heat. Stir with a fork. Lower heat, cover and simmer 15 to 18 minutes, or until cooked through and the liquid has evaporated.
3. Meanwhile, in a medium skillet heat the butter and remaining oil over medium heat. Add the leeks and saute, stirring occasionally, about 5 to 7 minutes or until soft and lightly caramelized. Add peppers and continue sauteing for about 3 to 4 minutes or until cooked but slightly crisp.
4. When rice and noodles are cooked, add vegetables, almonds and parsley. Toss with a fork, taste for seasoning and serve immediately.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
