On Line Cookbook
Seasoned Vermicelli and Rice
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
A Rice-a-Roni Type Recipe.

Linda Fritz

Serves/Makes:4 (1/2 cup servings)

  • 1-1/2 tsp (7 ml) margerine
  • 1/2 cup (125 ml) chopped onion
  • 1/2 cup (125 ml) instant long-grained rice, uncooked
  • 2 oz (56 grm). vermicelli, uncooked and broken into 1-in. pieces
  • 1-1/4 cups (300 ml) water
  • 1 (4 oz (112 grm).) can sliced mushrooms, drained
  • 1-1/2 chicken-flavored bouillon granules
  • 1/2 tsp (2 ml) dried oregano
  • 1/2 tsp (2 ml) dried thyme
  • 1/8 tsp (1 ml) freshly ground pepper
  • 2 tbsp (30 ml) chopped fresh parsley
  • Melt margerine in a saucepan over medium-high heat.
  • Add onion, and saute until tender.
  • Add rice and vermicelli; saute 3 minutes or until lightly browned.
  • Combine water and next 5 ingredients.
  • Add to rice mixture, stirring well.
  • Bring to a boil; cover, reduce heat, and simmer 10 minutes or until rice and pasta are tender and liquid is absorbed.
  • Fluff with fork, and stir in parsley.
This recipe came from the Jenny Craig cookbook. I made it and really liked it.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.