In a large sauce pan, saute the vermicelli and rice in the vegetable oil until lightly browned. Dissolve bouillon in boiling water. Add bouillon/water and butter to rice/vermicelli mixture. Bring to a rapid boil, then reduce heat to low and cover. Cook for 25-30 minutes or until liquid is absorbed. If desired, top with toasted slivered almonds.
Notes: To make a simple one-dish meal, add 2 cups of cooked/deboned chicken to the pot when the liquid is added. Recipe is from Turnpike early married friend Charlotte Dudney.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 71 (53%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 3.1mg||1 %|
|Sodium 3mg||0 %|
|Potassium 83.6mg||2 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 12g|
|Protein 2.7g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 133
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.