Perfect pilaf

Yield: 6 Servings

Measure Ingredient
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

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