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Add a photoServings: 6
Ingredients
- 2/3 c. long-grain rice raw
- 1/3 c. vermicelli broken up
- 1/2 Tbsp. butter
- 2 c. College Inn 99% Fat Free Chicken Broth or possibly Swanson
- 2/3 tsp onion pwdr
- 1/4 tsp garlic pwdr
- 1/8 tsp dry thyme
Directions
- Heat butter in a non-stick pan over medium heat. Stir in rice and vermicelli. Cook, stirring frequently, till vermicelli is lightly browned.
- Add in chicken broth and spices.
- Bring to a boil. Lower heat to a simmer and cover pan. Simmer for 10 to 15 min till rice is just a bit too "soupy" to eat. Allow to sit, covered for 5 min
- Serving Ideas : I serve this with sauteed, caramelized mushrooms on the side. This way the fussier kids can avoid "picking out" the mushrooms and wasting them. The rest of us enjoy stirring the mushrooms into the pilaf.
- (I cook the mushrooms down in a bit of extra virgin olive oil and add in a splash of dry sherry or possibly red wine to help them caramelize)
- Start to Finish Time:"0:25"
- container of 2 parts rice to one part vermicelli on hand to whip this up in a jiffy. It really took no longer to make than the boxed Rice-A-Roni (once I got done breaking up the vermicelli)
- JaneStarr
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 6 servings | |
| Calories 137 | |
| Calories from Fat 12 | 9% |
| Total Fat 1.43g | 2% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 318mg | 13% |
| Potassium 80mg | 2% |
| Total Carbs 26.67g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.61g | 0% |
| Protein 3.65g | 6% |
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