Tuesday, May 12, 2009

Vermicelli with Rice


1/2 c. butter
1 1/2 c. rice
1 1/2 c. vermicelli (broken)
1/4 c. chopped onion
2 (16 oz) cans chicken broth
1/2 c. water
2 cubes boulion

Saute rice, vermicelli, and onion in butter until brown. Add remaining ingredients and boil for 25 min. Add more water if needed.

Haylee’s Note:
This recipe is adapted from a pinch of salt lake. I used spaghetti instead of vermicelli, and it was still good. I also added a little more butter and some salt. The original recipe calls for mushrooms too which would be delicious!! I added some green onion for color—next time I will add even more.

1 comment:

kristy kaye said...

It was SO yummy!!!