Ingredients
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1 kg fresh Cockles
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2 tbsp Olive oil
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1 medium-sized Onion, finely chopped
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1 cup of dry White Wine
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1 cup Rice
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1 cup Water
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1/4 cup Vermicelli
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Salt
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Ground Black Pepper
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2 tbsp Parsley, chopped
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1 tbsp Dill, chopped
Instructions
Rince the cockles well under cold running water. Place a saucepan over medium-high heat and add the olive oil to heat. Add the vermicelli and the onion. Cook until the onion softens and the vermicelli lightly browns. Add the cockles and mix. Deglaze with the wine and cover the pot for 2-3 minutes. Discard any cockles that haven’t opened after cooking.
Add the rice, water and season with salt and pepper. Cook to boiling point and add the herbs – parsley and dill – mix and cover the pot.
Set aside for about 20 minutes until all liquid has been absorbed.
Serve.
