| 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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