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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Basmati rice-a fluffy, long-grain variety-gives off a nutty, popcorn-like fragrance while it's cooking. Ingredients:
1/2 medium-size sweet onion, chopped |
2 teaspoons olive oil |
2 garlic cloves, minced |
1 1/2 cups uncooked basmati rice |
2 ounces uncooked vermicelli, broken into 1/2-inch pieces |
2 (14 1/2-ounce) cans fat-free reduced-sodium chicken broth |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup chopped fresh parsley |
Directions:
1. Sauté onion in hot oil in an ovenproof saucepan 5 minutes. Add minced garlic, rice, and vermicelli; sauté 2 minutes, stirring constantly. Stir in broth, salt, and pepper.
2. Bake, covered, at 350° for 25 minutes or until liquid is absorbed. Let stand 5 minutes. Stir in parsley.
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