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Prep Time: 7 Minutes Cook Time: 25 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
2 tablespoons unsalted butter |
1 cup broken vermicelli |
2 cups basmati rice |
3 ounces prosciutto, chopped |
1 cup diced yellow onions |
1 red bell pepper, diced |
2 tablespoons minced garlic |
3/4 cup frozen peas |
1/2 cup white wine |
3 1/2 cups chicken stock |
salt and freshly cracked black pepper |
Directions:
1. In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately.
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