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Seasoned Vermicelli and Rice
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Recipe Information
Description:
A Rice-a-Roni Type Recipe.

Source:
Linda Fritz

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

Ingredients
  • 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
Preparation
  • 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.
Comments
This recipe came from the Jenny Craig cookbook. I made it and really liked it.

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