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.
Ingredients
1 Tbsp (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
Calories: 250
Total Fat: 4g
% Calories from fat: 14%
Protein: 9g
Carbohydrate: 43g
Cholesterol: 0mg
Sodium: 766mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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