Cheap and quick! Can be made gluten free with rice vermicelli. Can also be made low salt with adjustment to the broth and bouillon. Can be made into beef, ham, or even spicy (add curry, chili seasoning, taco seasoning, hot peppers, or lemon juice!).
Servings: 4Prep Time: 5 min Cook Time: 20 min
1/2 c vermicelli noodles (thin spaghetti) broken into approx. 1″ long pieces
4 cups chicken broth
1 cup long grain rice
4 tbsp butter
2 tsp dried parsley, crumbled
1 tsp chicken bouillon
In a medium saucepan, on medium heat, melt butter and then add the rice and broken noodles. Brown well and then slowly add the chicken broth and bouillon, reducing the heat to a simmer. Place lid on. After 10 minutes, add the parsley, remove lid, and continue cooking until rice is tender. Great served with cooked chicken cubed up or even pork cubed up and cooked and stirred in.
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