Seasoned Vermicelli And Rice Recipe
Ingredients
| Margarine | 1 1/2 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1/2 Cup instant long-grain rice, uncooked | ||
| 2 Ounces vermicelli, uncooked and broken into 1-inch pieces | ||
| Water | 1 1/4 Cup (16 tbs) | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| 1 1/2 Teaspoons chicken-flavored bouillon granules | ||
| Dried oregano | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
Directions
Melt margarine in a saucepan over medium-high heat.
Add onion; saute until tender.
Add rice and vermicelli; saute, stirring constantly, 3 to 5 minutes or until rice and pasta are lightly browned.
Add water and next 5 ingredients to rice mixture, stirring well.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until rice and pasta are tender and liquid is absorbed.
Fluff with a fork, and stir in parsley.
Add onion; saute until tender.
Add rice and vermicelli; saute, stirring constantly, 3 to 5 minutes or until rice and pasta are lightly browned.
Add water and next 5 ingredients to rice mixture, stirring well.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until rice and pasta are tender and liquid is absorbed.
Fluff with a fork, and stir in parsley.
Chef
