Easy Side Dishes

homemade rice a roni

By An Edible Mosaic

Prep Time:  10 min

1 TB extra-virgin olive oil 2 TB unsalted butter 1/2 cup vermicelli noodles 1 cup basmati rice 1 TB minced dried onion 1 tsp salt 1/2 tsp garlic powder 1/4 tsp ground turmeric 1/4 tsp black pepper 2 cups chicken broth 1 TB minced fresh parsley

Cook Time:  20 min

Ingredients

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To make this vegan, instead of ghee and butter, use olive oil; instead of chicken broth, use vegetable broth.

Pro tip

Step 1

For the optional almond topping, add the almonds and ghee to a small skillet over medium heat. Cook until light golden and toasted, about 3 minutes, stirring frequently. Transfer the almonds to a bowl and set aside.

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Step 2

Add the oil and butter to a 3-quart saucepan over medium heat. Once the butter is melted, add the vermicelli noodles and cook until lightly toasted, about 2 to 3 minutes, stirring occasionally.

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Step 3

Stir in the rice and cook until it starts to smell fragrant, about 1 minute, being careful not to overcook so the noodles don’t burn.

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Step 4

Add the dried onion, salt, garlic powder, turmeric, pepper, and broth, and stir to combine. Bring to a boil, and then cover the saucepan, turn the heat down to low, and cook until the liquid is absorbed, about 15 to 20 minutes.

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Step 5

Once cooked, remove from the heat and let the rice sit for 10 minutes with the lid on. After that, fluff it with a fork.

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Fragrant rice & toasted vermicelli noodles cooked in rich chicken broth.