Yield: 6 Servings
|¼ pounds||Mushrooms, sliced|
|½ cup||Vermicelli noodles, broken in small pieces|
|2 tablespoons||Butter or margarine|
|1 can||Ready-to-serve chicken or beef broth, (14 oz)|
|½ cup||Regular rice, uncooked|
In a saucepan, brown mushrooms and vermicelli noodles in butter; stir often. Add broth and rice. Cover; bring to boil. Reduce heat; cook over low heat 20 minutes or until rice and pasta are tender. Stir occasionally.
Makes about 3 cups.
NOTES : I don't use the mushrooms. Tastes just like "Rice-a-Roni", and not any more difficult.
Recipe by: Pamela Creeden/Corona, CA & Jubail, KSA Posted to MC-Recipe Digest V1 #663 by Creedenite@... on Jul 9, 1997