Vegetable Vermicelli Recipes

Steps:

• Boil water in a pot.
• Add a little salt.
• Boil the carrots, beans and cauliflower in it for 10 minutes.
• Drain.
• Keep aside.
• Boil vermicelli in 5 cups of water with salt to taste and 2 tbsps.
• of oil till slightly underdone.
• Drain.
• Refresh under cold water.
• Keep aside.
• Heat the rest of the oil.
• Add mustard seeds and curry leaves.
• Once the mustard seeds stop spluttering, add black urad dal, chopped ginger and onion.
• Saute until the onion turns light brown.
• Add green chillies.
• Add the cooked peas, carrots, beans, cauliflower, capsicum and salt.
• Saute for 5 minutes.
• Add the cooked vermicelli.
• Stir gently.
• Cook for 5 minutes.
• Remove from heat.
• Squeeze lemon juice over it.
• Serve hot for breakfast!

Steps:

• In a heavy 6-quart casserole, saute the onions in the oil until soft. Add the garlic, red peppers, and carrots. Cook 5 minutes. Add the potatoes and stock and simmer until potatoes are almost tender.
• Add the green beans and zucchini and simmer 5 minutes. Stir in the vermicelli and continue cooking until the vermicelli is al dente. Season with salt and pepper and sprinkle with parsley. Serve piping hot.

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!