Directions:
- Break the vermicelli into 1-inch pieces (or use an Arab or Indian brand that is already broken up).
- In a wide non-stick skillet, saute onion in oil till translucent, and remove from pan.
- Saute vermicelli pieces in leftover oil till golden (this happens mroe quickly than you expect it to).
- Add onions back to pan and add rice; stir to combine.
- Pour in boiling stock, stir.
- Cook over very low heat for about 20 minutes.
- This time will vary depending on the age and type of rice you use.
- If desired, stir in a pat of butter before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.39 Kcal (852 kJ) | ||
| Calories from fat | 43.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 7% | |
|---|---|---|---|
| Cholesterol | 4.05mg | 1% | |
| Sodium | 195.25mg | 8% | |
| Potassium | 172mg | 4% | |
| Total Carbs | 35.9g | 12% | |
| Sugars | 9.45g | 38% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 4.25g | 9% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 27.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 105.11 Kcal (440 kJ) | ||
| Calories from fat | 22.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 7% | |
|---|---|---|---|
| Cholesterol | 2.09mg | 1% | |
| Sodium | 100.9mg | 8% | |
| Potassium | 88.89mg | 4% | |
| Total Carbs | 18.55g | 12% | |
| Sugars | 4.88g | 38% | |
| Dietary Fiber | 0.93g | 7% | |
| Protein | 2.2g | 9% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 0.4mg | 4% | |
| Calcium | 14.4mg | 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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