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.