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Ingredientes
- 1 c. Uncooked Rice
- 1/2 c. Vermicelli, broken in 1" pcs
- 2 Tbsp. Extra virgin olive oil Or possibly Butter
- 2 c. Chicken Or possibly Beef Broth Salt, to taste
Direcciones
- Saute/fry rice and vermicelli; stirring constantly, in extra virgin olive oil or possibly butter in nonstick pan till rice is translucent/soft, about 2 min. Combine rice and vermicelli with broth in steaming pan; season to taste. Cover and steam till rice is done, 18 to 20 min. Uncover and allow to dry out, 3 to 5 min. Fluff with fork before serving.
- Variations:* Turkish cooks sometimes chop and add in the white parts of a few scallions at the end of the steaming step.
- * Substitute 1/2 c. fine egg noodles for vermicelli.
- NOTES : This popular dish is used interchangeably with plain rice pilaf.
- Especially good with chicken and lamb stews.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 511 | |
| Calories from Fat 175 | 34% |
| Total Fat 19.62g | 25% |
| Saturated Fat 4.57g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 61mg | 3% |
| Potassium 271mg | 8% |
| Total Carbs 59.06g | 16% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.85g | 1% |
| Protein 22.12g | 35% |
