Prep Time: 10 minutes | Cook Time: ~35 - 45 minutes | Total Time: ~45 - 55minutes
Ingredients:
1 c. long grain rice
½ c. vermicelli noodles, broken into little pieces
½ yellow onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 clove garlic, crushed
3 c. chicken stock
2 tsp. olive oil
1 Tbsp. Italian parsley
1 tsp. turmeric
1 tsp. salt
½ tsp. cumin
½ tsp. black pepper
Directions:
Rinse rice in colander under cold water until the water runs clear / slightly clear, about 90 seconds. Set aside.
Break vermicelli into little pieces, about ½ - 1 inch in length and set aside.
Over medium heat with olive oil in a large non-stick deep-sided skillet, sauté the carrots and celery for 2 - 3 minutes, stirring frequently.
Add onions and sauté for another 2 - 3 minutes, until vegetables are soft, stirring frequently.
Add garlic and sauté for 1 minute, stirring frequently.
Add rice and vermicelli. Sauté, stirring frequently, until vermicelli has become golden in color, around 3 - 5 minutes.
Turn heat to high and add chicken stock, seasonings, and parsley. Bring to a boil.
Once boiling, put lid on pot, and turn heat down to simmer.
Simmer for 15 - 25 minutes (follow the directions on the rice package you use). The stock should be fully absorbed in rice.
Remove from heat and let sit (lid on) for 5-7 minutes. Fluff with fork and enjoy!
Tips:
What does "finely diced" mean? Check out an article by The Kitchn here.
Don't want to use chicken stock? Feel free to substitute vegetable stock, water, or a mixture of both.
Want more color? Add peas! Add peas when rice has been cooked before you let sit for 5-7 minutes. You can also add almond slivers just before serving for added crunch.
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