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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 servings Serving Siz 140g Recipe makes 6 servings Serving Siz) The following items or measurements are not included below: 1/2 cup vermicelli |
||
| Calories 169 | ||
| Calories from Fat 49 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 189mg | 7% | |
| Potassium 86mg | 2% | |
| Total Carbohydrate 25.3g | 8% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 0.3g | ||
| Protein 3.9g | 7% | |
Ingredients
- 2 tablespoons olive oil
- 1/2 cup vermicelli, finely broken, uncooked
- 2 tablespoons onions, diced
- 1 cup long-grain white rice, uncooked
- 1 1/4 cups hot chicken stock
- 1 1/4 cups hot water
- 1/4 teaspoon white pepper, ground
- 1 bay leaf
- 2 tablespoons parmesan cheese, grated
Directions
1
In a large skillet, heat oil. Saute vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.2
Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes.3
Fluff with fork. Cover and let stand 5-20 minutes.4
Remove bay leaf. Sprinkle with cheese and serve immediately.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Oven > Casseroles
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Luvs 2 Cook
On Apr 19, 2007
Dancer this was good. I did add minced garlic and the rice to the onions and vermicelli to be more like Rice a Roni. It seemed a little bland for our taste so I also added Mrs. Dash (alot) for flavor. I will play around with this and tweak for our taste buds.
From: Chef #208945
On Feb 8, 2007
A great recipe. This reminds me of the Rice-A-Roni mixes that I used to love and stopped using because of the MSG--but this was even better. The only thing I added was 1 tsp. salt + 1 Tbsp. butter. When I reheated the leftovers, I added a small amount of Madras Curry Powder (my fave) and it was wonderful--leftovers as good as the first time.
From: MEP
On Mar 10, 2003
I made this last night as a side dish for Dana's Chicken With Muenster Cheese. We all liked it very much, and the pan was pretty well cleaned out. I made a couple small adjustments. Afyer I fluffed the rice and angel hair (couldn't find vermicelli) I added a little bit of salt and some butter to give it a little more flavor, and it worked for us. A very nice dish which would go with just about anything. Thanks!
From: Anu
On May 30, 2002
Definitely interesting, and tastes good too! I scaled this down to 1 serving so there wasn't too much oil to drain (1 teaspoon). I wasn't sure how to go about that, so I removed the onions and vermicelli from the skillet, drained whatever little oil there was, washed the skillet, and put it back on the flame, along with the browned vermicelli-onion mixture. I used all water and no stock, and added an additional 1/8 cup water while it was cooking, as it had sort of dried out. I didn't have white pepper, so I used black, and added some paprika as well. I had this with Lassi (#29592) for a nice, light lunch.
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