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Ingredients
- 1 c. Uncooked Rice
- 1/2 c. Vermicelli, broken in 1" pcs
- 2 Tbsp. Extra virgin olive oil Or possibly Butter
- 2 c. Chicken Or possibly Beef Broth Salt, to taste
Method
- Saute/fry rice and vermicelli; stirring constantly, in extra virgin olive oil or possibly butter in nonstick pan till rice is translucent/soft, about 2 min.
- Combine rice and vermicelli with broth in steaming pan; season to taste.
- Cover and steam till rice is done, 18 to 20 min.
- Uncover and allow to dry out, 3 to 5 min.
- Fluff with fork before serving.
- Variations:* Turkish cooks sometimes chop and add in the white parts of a few scallions at the end of the steaming step.
- * Substitute 1/2 c. fine egg noodles for vermicelli.
- NOTES : This popular dish is used interchangeably with plain rice pilaf.
- Especially good with chicken and lamb stews.
