Vegetable Rice With Vermicelli Recipes

Steps:

• In a large saucepan, heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice, broth, water, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes., Fluff with a fork. If desired, top with chives.

Steps:

• Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.

Steps:

• Preheat oven to 350°F.
• First you will need to get out a 3 or 4 quart casserole or baking dish that has a lid.
• Take 1 of the 3 tablespoons of butter, and rub it along the inside of your dish.
• Add uncooked rice and set aside.
• In a pan, melt 2 tablespoons of butter, and add spaghetti pieces and toss occasionally until nice and brown.
• Do not burn them!
• but allow them to get nice and brown; Add to rice.
• In same pan, add olive oil, and heat over medium high heat.
• Add onion, carrot, and celery to pan and saute for approx 7-8 minutes until all are slightly tender.
• Add mixture to dish with rice and vermicelli.
• Put vegetable broth and water in a saucepan and heat until slightly boiling.
• Add bouillon cubes and turn down heat, stirring until cubes dissolve completely.
• Pour broth mixture over rice and vegetables and stir through.
• Add bay leaf.
• Cover with lid, and put in your preheated oven.
• You will need to cook this approximately 40-55 minutes, depending on your oven.
• (I say this, because when I came up with this dish I was at school and it took 50-55 minutes and here at home it took about 45 minutes) Please watch after 40 minutes.
• Broth will absorb and rice should be soft.
• Remove from oven and let sit, covered for 15 minutes.
• Remove lid, and remove bay leaves.
• Serve!