| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pasta &, Rice | 6 | Servings | |
INGREDIENTS
| 1/4 | lb | Mushrooms, sliced |
| 1/2 | c | Vermicelli noodles, broken in small pieces |
| 2 | tb | Butter or margarine |
| 1 | cn | Ready-to-serve chicken or beef broth, (14 oz) |
| 1/2 | c | Regular rice, uncooked |
INSTRUCTIONS
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 don't 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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