|1 cup||Uncooked Rice|
|½ cup||Vermicelli; broken in 1" pieces|
|2 tablespoons||Olive Oil Or Butter|
|2 cups||Chicken Or Beef Broth|
|Salt; to taste|
Saute rice and vermicelli; stirring constantly, in olive oil or butter in nonstick pan until rice is translucent, about 2 minutes. Combine rice and vermicelli with broth in steaming pan; season to taste. Cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with fork before serving.
Variations: * Turkish cooks sometimes chop and add the white parts of a few scallions at the end of the steaming step.
* Substitute ½ cup fine egg noodles for vermicelli.
NOTES : This popular dish is used interchangeably with plain rice pilaf.
Especially good with chicken and lamb stews.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <kirkland@...> on Jan 04, 1998
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