SUBSTITUTE FOR RICE VERMICELLI RECIPES

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VERMICELLI RICE PILAF RECIPE: HOW TO MAKE IT



Vermicelli Rice Pilaf Recipe: How to Make It image

At the holidays, I use butter and white rice in this recipe, just like my mom and generations of Armenian women did. But most days I saute the vermicelli in olive oil and substitute brown rice for white. —Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 8

3 tablespoons butter
1/2 cup broken uncooked vermicelli (1-inch pieces)
2 cups uncooked basmati rice
3 cups reduced-sodium chicken broth
1 cup water
1 teaspoon salt
1/2 teaspoon pepper
Fresh chives, optional

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice, broth, water, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes., Fluff with a fork. If desired, top with chives.

Nutrition Facts : Calories 240 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 539mg sodium, CarbohydrateContent 44g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 6g protein.

RICE PILAF WITH VERMICELLI RECIPE | MARTHA STEWART



Rice Pilaf with Vermicelli Recipe | Martha Stewart image

Our homemade rendition of a long-popular packaged side dish has less sodium and uses ingredients you're likely to have on hand.

Provided by Martha Stewart

Categories     Rice Recipes

Total Time 30 minutes

Prep Time 10 minutes

Number Of Ingredients 7

1 ounce angel-hair pasta
2 tablespoons olive oil
1/2 small onion, finely chopped
Coarse salt and ground pepper
2/3 cup long-grain white rice
1 can (14.5 ounces) reduced-sodium chicken broth
1/4 cup fresh parsley, finely chopped

Steps:

  • Hold pasta upright in a medium bowl, and, using kitchen shears, cut into 1/2-inch lengths; set aside.
  • In a medium saucepan, heat 1 tablespoon oil over medium-high. Add onion; season with salt and pepper. Cook, stirring frequently, until softened and lightly browned, 3 to 5 minutes. Add rice, pasta, and remaining tablespoon oil. Cook, stirring frequently, until pasta is browned, 3 to 5 minutes.
  • Add broth, and bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 15 minutes. Remove from heat, and let stand 5 minutes. Add parsley, and season with salt and pepper; fluff pilaf with a fork.

Nutrition Facts : Calories 214 g, FatContent 7 g, ProteinContent 5 g

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From gourmetsleuth.com
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