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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 30 |
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Placing here for safekeeping. Prep time is for making the pantry mix. Cooking time is for making dinner servings. Ingredients:
5 cups white rice (not instant) |
5 cups vermicelli (pasta, broken into 3/4 - 1 inch pieces approximately) |
1/2 cup dried onion flakes |
1/2 cup dried parsley |
2 tablespoons butter |
1 1/2 cups broth (your choice of flavors. homemade preferred for salt content and best flavor) |
3/4 cup water |
salt and pepper (to taste) |
Directions:
1. In a large airtight container combine rice, vermicelli, onion flakes and parsley. Store in the pantry to use as needed.
2. To make 4-6 Servings:.
3. In a large skillet with a tight fitting lid melt 2 tablespoons Butter.
4. Add 1 cup of the rice/vermicelli mixture and saute over medium-high heat until vermicelli is browned. Increase heat to high and immediately add broth and water. Bring to boil. (Note: You can also heat broth and water to a boil before adding to rice/vermicelli mixture if desired.)
5. Reduce heat. Cover and simmer gently for about 15-20 minutes or until most of the liquid is absorbed. Do not lift lid.
6. Remove from heat. Fluff with fork. Taste and season with salt and pepper as desired.
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