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Nutrition Facts
Serving Size 1 (131g) Recipe makes 8 servings The following items or measurements are not included below: 80 pieces thin spaghetti vegetable broth
Calories 191
Calories from Fat 57		(30%)
Amount Per Serving		%DV
	Total Fat 6.4g	9%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 232mg		9%
Potassium 104mg		2%
Total Carbohydrate 30.1g		10%
	Dietary Fiber 0.9g	3%
	Sugars 1.3g
Protein 2.9g		5%
detailed view... how is this calculated?

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Vegetable Rice With Vermicelli

Recipe #65624 | 1 hour | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: love4culinary
Jun 27, 2003

SERVES 8 (change servings and units)

Ingredients

1 1/2 cups uncooked long grain rice
80 pieces thin spaghetti, broken into 1/2 inch pieces, smaller if desired
3 tablespoons butter or margarine or vegan margarine
1 tablespoon olive oil
1 medium onion, chopped fine
5 baby carrots, chopped fine
2 celery ribs, trimmed and chopped fine
2 cups vegetable broth
2 cups water
2 chicken bouillon cubes (or vegetable)
1-2 bay leaves

Directions

1
Preheat oven to 350°F.
2
First you will need to get out a 3 or 4 quart casserole or baking dish that has a lid.
3
Take 1 of the 3 tablespoons of butter, and rub it along the inside of your dish.
4
Add uncooked rice and set aside.
5
In a pan, melt 2 tablespoons of butter, and add spaghetti pieces and toss occasionally until nice and brown.
6
Do not burn them!
7
but allow them to get nice and brown; Add to rice.
8
In same pan, add olive oil, and heat over medium high heat.
9
Add onion, carrot, and celery to pan and saute for approx 7-8 minutes until all are slightly tender.
10
Add mixture to dish with rice and vermicelli.
11
Put vegetable broth and water in a saucepan and heat until slightly boiling.
12
Add bouillon cubes and turn down heat, stirring until cubes dissolve completely.
13
Pour broth mixture over rice and vegetables and stir through.
14
Add bay leaf.
15
Cover with lid, and put in your preheated oven.
16
You will need to cook this approximately 40-55 minutes, depending on your oven.
17
(I say this, because when I came up with this dish I was at school and it took 50-55 minutes and here at home it took about 45 minutes) Please watch after 40 minutes.
18
Broth will absorb and rice should be soft.
19
Remove from oven and let sit, covered for 15 minutes.
20
Remove lid, and remove bay leaves.
21
Serve!

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Featured Reviews for This Recipe

From: Ed&Theresa

On Sep 21, 2006

This was excellent, did sub 1 cup of chicken broth for water. Will make again.

0 people found this review helpful

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From: aggies

On Mar 9, 2005

I made this last night, and loved it. I used a box of vermicelli, one medium onion, one large carrot, and all chicken broth. I also used parboiled rice, because I didn't have time to let it cook. It was several steps to prepare, but I was able to chop and such while the other stuff was browning. I only cooked it for about 20 minutes until the verm. was soft. Dh loved this and said it was a new favorite, very diffrent from our "normal" sides. I will put this in my monthy menu plan. Thanks for posting it

1 person found this review helpful

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From: Charishma Ramchandani

On Jun 28, 2003

"Comfort heaven in a bowl for rice lovers" is what I would call this. The aroma and presentation of this makes you want to eat it even more I halved this recipe and made it for lunch this afternoon. I did use Sunflower cooking oil wherever oil was called for. I used 1/4 cup of vermicelli. As for water, I used 2 cups(since I felt the rice required 3 cups water+broth in total to cook since it also had veggies in it). I used 1 cube of Maggi vegetable broth with onions where the boullion cube was called for. This rice took exactly 40 minutes to cook in my pre-heated oven on CONVEC mode. I had pre-heated my oven to 180C and I cooked this at 180C for 40 minutes. I garnished this with some fresh finely chopped parsley - it gave a beautiful hint of green colour as well as its fantastic flavour to this dish. My kitchen and my living-cum-dining room smelt like we were in rice paradise! I love this rice and so does my mom. Thank you so much for an incredible unique rice recipe. I call it "unique" because this is the first time, I think, that I am using vermicelli in a rice recipe to make a rice dish. Normally, I use vermicelli to make vermicelli pudding. So, this was something special and went very well at my home! Thanks again for sharing! This is one rice dish I will repeat quite often!

5 people found this review helpful

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From: Susan Lee

On Jul 23, 2003

Very delicious side dish! Very much like Rice A Roni in the oven, only much healthier.I made the recipe exactly as stated but omitted the celery - as I don't allow it in the house! Next time I think I will add some mushrooms and red peppers. Thank you so much for sharing this versatile recipe. Try this one!

3 people found this review helpful

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