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Categories:Viewed: 77 - Published at: 5 years ago
Ingredients
- rice and vermicelli mix
- 5 cups white rice (not instant)
- 5 cups vermicelli (pasta, broken into 3/4 - 1 inch pieces approximately)
- 1/2 cup dried onion flakes
- 1/2 cup dried parsley
- To make 4-6 Servings (1 cup mix plus)
- 2 tablespoons butter
- 1 1/2 cups broth (your choice of flavors. Homemade preferred for salt content and best flavor)
- 3/4 cup water
- salt and pepper (to taste)
Method
- In a large airtight container combine rice, vermicelli, onion flakes and parsley. Store in the pantry to use as needed.
- To make 4-6 Servings:
- In a large skillet with a tight fitting lid melt 2 tablespoons Butter.
- Add 1 cup of the rice/vermicelli mixture and saute over medium-high heat until vermicelli is browned. Increase heat to high and immediately add broth and water. Bring to boil. (Note: You can also heat broth and water to a boil before adding to rice/vermicelli mixture if desired.)
- Reduce heat. Cover and simmer gently for about 15-20 minutes or until most of the liquid is absorbed. Do not lift lid.
- Remove from heat. Fluff with fork. Taste and season with salt and pepper as desired.
