Helaine's Special Rice with Vermicelli
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- 2 Tbsp
- margarine or butter
- 1 1/2 c
- raw rice of your choice (i use long grain or brown rice)
- onion, medium size, chopped
- 1/4 c
- dry white wine
- 1/2 c
- fresh mushrooms, chopped
- 1/4 tsp
- any of the following: curry powder, tumeric or saffron)
- 4 c
- broth (i used chicken)
- 1/2 to 1 c
- broken vermicello pasta, spagetti or other fine noodles
1Melt butter or margarine in a large, heavy skillet. Add rice and onion and saute slowly, stirring with a spoon until rice is milky.
2Add wine and continue cooking until liquid is reduced and absorbed. Lower heat and stir in remaining ingredients.
3Cover and simmer slowly on top of stove or bake in oven at 350 degrees for about 20 minutes or until all broth is absorbed.