In a saucepan, brown mushrooms and vermicelli noodles in butter; stir often. Add broth and rice. Cover; bring to boil. Reduce heat; cook over low heat 20 minutes or until rice and pasta are tender. Stir occasionally. Makes about 3 cups. NOTES : I dont use the mushrooms. Tastes just like "Rice-a-Roni", and not any more difficult. Recipe by: Pamela Creeden/Corona, CA & Jubail, KSA Posted to MC-Recipe Digest V1 #663 by Creedenite@aol.com on Jul 9, 1997
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 69 (50%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 8.2mg||3 %|
|Sodium 83.1mg||3 %|
|Potassium 43.9mg||1 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 15.4g|
|Protein 1.7g||2 %|
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Calories per serving: 139
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