Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Uncooked Rice |
| ½ cup | Vermicelli; broken in 1\" pieces |
| 2 tablespoons | Olive Oil Or Butter |
| 2 cups | Chicken Or Beef Broth |
| \N \N | 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