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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A wonderful combination of rice and vermicelli. Very quick and easy to prepare, too. Adapted from A Spoonful of Thyme. Ingredients:
2 tablespoons butter |
1/2 cup long grain white rice |
1/2 cup vermicelli, broken into 1/4 inch pieces |
1/2 teaspoon italian herb seasoning |
1/4 teaspoon salt |
1/4 teaspoon garlic salt |
1/4 teaspoon oregano |
1 dash lemon pepper |
2 cups hot chicken broth |
1/2 cup california dry vermouth |
snipped fresh parsley, to garnish |
Directions:
1. Melt the butter in a large pan.
2. Saute the rice and vermicelli until browned. As it is cooking, season with the spices, stirring often so the rice and vermicelli does not stick.
3. When browned, stir in the hot chicken broth and Vermouth. When it comes to a boil, turn the heat to low, cover and simmer for 30 minutes.
4. Garnish with fresh snipped parsley.
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