1 TBS olive oil
1/4 cup vermicelli noodles, broken
1 1/2 cups long grain rice, uncooked
1 medium onion, finely diced
3 cups chicken broth
1/2 cup finely diced carrots
1 tsp salt
In a sieve, rinse and drain rice 3 times; set aside to continue draining.
Heat oil in large skillet.
Add pasta and cook until browned.
Add onion and rice to skillet and cook, stirring over medium-high heat, until rice is just beginning to brown.
Add carrots.
Add broth to rice mixture.
Bring to a boil, reduce heat to simmer, and cover.
Do not stir!
Simmer, covered, for 15 minutes.
Remove from heat and allow to sit, covered, for 10 minutes.
Fluff with fork; serve hot.
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