Guest guest Posted April 7, 2001 Report Share Posted April 7, 2001 * Exported from MasterCook * Eastern European Vermicelli Rice Recipe By : Pasta East to West by Nava Atlas, page 170 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups strong vegetable stock OR one 15-ounce can vegetable broth -- PLUS 3/4 cup water 1 cup brown rice 4 ounces vermicelli -- (thin spaghetti) 2 tablespoons natural canola margarine OR whipped butter 4 finely chopped scallions -- up to 5 1/2 cup chopped fresh parsley 1/2 teaspoon paprika -- PLUS additional for garnish Salt and freshly ground black pepper 6 to 8 servings as a side dish Combining noodles with a grain is fairly common in Eastern European cookery. Here's one such pilaf which will serve you well as a simple, tasty side dish. Bring the vegetable stock to a simmer in a medium saucepan. Stir in the rice, then cover and simmer gently until the liquid is absorbed, about 35 minutes. Shortly before the rice is done, bring water to a simmer in another saucepan. Break the vermicelli in half, then in half again. Cook it in rapidly simmering water until al dente, then drain. Combine the rice and vermicelli in a large serving container. Add the margarine and toss to melt. Stir in the scallions, half of the chopped parsley, and the paprika. Season to taste with salt and pepper. Sprinkle the top with the remaining parsley and a little additional paprika, and serve. Calories: 43, Carbohydrate: 24 g Total Far: 4 g, Cholesterol: 0g, Protein: 3 g, Sodium: 144 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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