Directions:
- Melt the butter in a large pan.
- Saute the rice and vermicelli until browned. As it is cooking, season with the spices, stirring often so the rice and vermicelli does not stick.
- When browned, stir in the hot chicken broth and Vermouth. When it comes to a boil, turn the heat to low, cover and simmer for 30 minutes.
- Garnish with fresh snipped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.23 Kcal (658 kJ) | ||
| Calories from fat | 51.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.3mg | 5% | |
| Sodium | 605.17mg | 25% | |
| Potassium | 97.1mg | 2% | |
| Total Carbs | 18.53g | 6% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 0.09g | 0% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 90.83 Kcal (380 kJ) | ||
| Calories from fat | 29.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 9% | |
|---|---|---|---|
| Cholesterol | 8.84mg | 5% | |
| Sodium | 349.61mg | 25% | |
| Potassium | 56.1mg | 2% | |
| Total Carbs | 10.71g | 6% | |
| Sugars | 1.72g | 12% | |
| Dietary Fiber | 0.42g | 3% | |
| Protein | 0.05g | 0% | |
| Vitamin C | 4.8mg | 14% | |
| Iron | 0.2mg | 2% | |
| Calcium | 11.3mg | 2% | |
* 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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