Directions:
- In a large airtight container combine rice, vermicelli, onion flakes and parsley. Store in the pantry to use as needed.
- To make 4-6 Servings:.
- In a large skillet with a tight fitting lid melt 2 tablespoons Butter.
- Add 1 cup of the rice/vermicelli mixture and saute over medium-high heat until vermicelli is browned. Increase heat to high and immediately add broth and water. Bring to boil. (Note: You can also heat broth and water to a boil before adding to rice/vermicelli mixture if desired.)
- Reduce heat. Cover and simmer gently for about 15-20 minutes or until most of the liquid is absorbed. Do not lift lid.
- Remove from heat. Fluff with fork. Taste and season with salt and pepper as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.48 Kcal (869 kJ) | ||
| Calories from fat | 11.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 2% | |
|---|---|---|---|
| Cholesterol | 2.04mg | 1% | |
| Sodium | 42.4mg | 2% | |
| Potassium | 65.95mg | 1% | |
| Total Carbs | 45.8g | 15% | |
| Sugars | 4.34g | 17% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 2.73g | 5% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.9mg | 10% | |
| Calcium | 27.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 272.05 Kcal (1139 kJ) | ||
| Calories from fat | 14.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 2% | |
|---|---|---|---|
| Cholesterol | 2.67mg | 1% | |
| Sodium | 55.6mg | 2% | |
| Potassium | 86.47mg | 1% | |
| Total Carbs | 60.05g | 15% | |
| Sugars | 5.69g | 17% | |
| Dietary Fiber | 1.91g | 6% | |
| Protein | 3.58g | 5% | |
| Vitamin C | 1.6mg | 2% | |
| Iron | 2.5mg | 10% | |
| Calcium | 36.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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