Melt the butter over low/medium heat in a pot.
Break the vermecelli into ~2 inch long pieces, and add enough to fill the bottom of the pot (about a half cup). Let it cook until it's just slightly turning brown.
Add the chicken broth and bring to a boil.
Add the rice, cover the pot, and lower to low/medium heat. Leave covered for 20-25 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (126g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 81 (34%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22.9mg||7 %|
|Sodium 353.3mg||12 %|
|Potassium 59.7mg||2 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 35.3g|
|Protein 2.7g||4 %|
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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: 238
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