Vermicelli and RiceBy Toni Fiore • Jun 15th, 2007 • Category: Potatoes, Grains, and Beans Print
Vermicelli and Rice
3 T. vegan margarine
1 ½ c. broken vermicelli (half inch pieces)
1 ½ C. white rice
2 T. vegetarian “chicken style” seasoning boullion powder
3 c. hot water
3 T. minced parsley (optional)
Heat a heavy skillet and melt the margarine in it. When the fat is bubbling, add the vermicelli and stir fry the pieces until nicely browned. Add the rice and stir until the rice becomes glassy and toasted. Add bouillion powder, mix well into the rice-pasta mixture, then add the hot water and bring everything to a boil. Lower the heat and simmer until the rice is tender but firm, about 20-25 minutes.
Sprinkle with fresh parsley if desired and serve.
You can substitute orzo for the vermicelli. The leftovers make a wonderful yet simple vegetarian fried rice when you add it to sautéed onion, carrot, celery, and scallions. If you’re inclined, you can add scrambled egg along with chopped peanuts for an authentic fried rice experience.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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