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Exported from MasterCook II
|Recipe By||:||Pamela Creeden/Corona, CA & Jubail, KSA|
|Serving Size :||6 Preparation Time :0:00|
|Categories :||Pasta &||Rice|
|Amount||Measure||Ingredient -- Preparation Method|
|1/4||pound||mushrooms -- sliced|
|1/2||cup||vermicelli noodles, broken in small pieces|
|2||tablespoons||butter or margarine|
|1||can||ready-to-serve chicken or beef broth -- (14 oz)|
|1/2||cup||regular rice -- uncooked|
In a saucepan, brown mushrooms and vermicelli noodles in butter; stir often.
Add broth and rice. Cover; bring to boil. Reduce heat; cook over low heat 20 minutes or until rice and pasta are tender. Stir occasionally. Makes about 3 cups.
NOTES : I don't use the mushrooms. Tastes just like "Rice-a-Roni", and not
any more difficult.