Related recipes: Carrots, Celery, Dairy-Free, Egg-Free, Fall, Low-Fat, Mushrooms, Onions, Pasta, Peas, Potlucks, Rice, Side Dishes
This is a staple side dish- it can be varied by adding any chopped vegetable or dried or fresh herbs as desired.
Preparation facts
Yield: 6 servings
Ingredients
1 Tbs (15mL) olive oil
1/4 cup (20g) vermicelli, noodles, uncooked, broken into 2-inch pieces
1 1/2 cups (360mL) white rice, uncooked
1 medium onion, chopped
6 cups (1.4L) chicken broth, (or vegetable broth if desired)
Directions
Heat oil in a large skillet. Add broken vermicelli and sauté until pasta is brown.
Rinse rice in cold water. Drain. Repeat this two more times. Add onion and rice to the skillet and cook, stirring over medium to high heat until rice is just beginning to brown. Reduce heat to simmer.
If desired, add chopped mushrooms, celery, carrots or peas, or any other vegetable that is on hand.
Add chicken broth to rice mixture and cover. Do not stir! Cook, covered for 15 minutes. Remove from heat and allow to sit covered for 10 minutes more.
Fluff with a fork and serve piping hot.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
