Courtesy of Paula Deen, with minor alterations.
Ingredients:
1 Tbs. oil
1/2 pound pasta, vermicelli or spaghetti (I always use spaghetti)
1 cup long grain rice
1 small onion, chopped
1 Tbsp. chopped fresh parsley leaves, or 1 tsp. dried parsley
2 cans chicken or beef broth
Salt and pepper to taste
Begin by placing the oil in a pot (not yet heated) and breaking the dried noodles into 1/2 to 1-inch pieces. Turn on the heat and stir the noodles in the oil until they begin to brown slightly. Add the rice, onion, parsley, salt & pepper to taste, and broth. Stir mixture together, cover tightly, and cook as you would regular rice, approx. 20 minutes. Fluff with a fork and serve alongside chicken or beef main course.
Ingredients:
1 Tbs. oil
1/2 pound pasta, vermicelli or spaghetti (I always use spaghetti)
1 cup long grain rice
1 small onion, chopped
1 Tbsp. chopped fresh parsley leaves, or 1 tsp. dried parsley
2 cans chicken or beef broth
Salt and pepper to taste
Begin by placing the oil in a pot (not yet heated) and breaking the dried noodles into 1/2 to 1-inch pieces. Turn on the heat and stir the noodles in the oil until they begin to brown slightly. Add the rice, onion, parsley, salt & pepper to taste, and broth. Stir mixture together, cover tightly, and cook as you would regular rice, approx. 20 minutes. Fluff with a fork and serve alongside chicken or beef main course.
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