Sunday, September 21, 2008

Rice with Vermicelli

Basmati is my rice of choice for almost every rice dish where flavour is more important than its function (i.e.- sushi rolls, etc). If using basmati always 'fry' it in butter and use a broth to cook it in. This simple little recipe is a change from the norm and a favorite with the 'macaroni' crowd.

  • 6 tbsp butter
  • drop of oil
  • 6 oz of vermicelli, broken
  • 2 cups basmati rice
  • 2 cans broth and 2 cans water
  • salt to taste...if you must

Melt the butter in the saucepan with the oil to prevent the butter from burning (uhm...this is a good tip to keep in mind whenever you are using butter to 'fry'.) Crush the vermicelli with hands and brown in butter...don't burn...just brown til golden. Add the rice and stir to coat all the grains...add the fluids and bring to boil. Simmer until no broth remains...about 20 minutes. It will be moist and filling...so yummy and beautiful with the golden vermicelli.

6 comments:

  1. oh that sounds good, always in need of good side dish recipes.

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  2. Yum, I too love basmati rice! This sounds great...

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  3. Ahh Trish you are sharing so many new dishes..will I ever get to try these all! I have an idea, why don't you 'fly out' some weekend and have your Chem Sunday in my kitchen? Yes?

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  4. hey!!!!then i am coming too betty, somebody has to be the tester!=}

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  5. The only way I've made this is out of one of those pakages. This is not hard and I'll bet tastes way better too!

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