(by Andrea Cherkerzian Dennigan)
4 T. butter
1⁄2 c. vermicelli noodles, broken into 1⁄2-in. pieces
1 c. Carolina Rice, rinsed
2 c. unsalted chicken broth
salt and pepper to taste
In a heavy saucepan over a medium flame, melt the butter.
Add the vermicelli, stir and toast until golden brown, about 2 - 3 minutes.
Add rice, chicken stock, and salt, and bring to boil.
Reduce heat to low, cover and simmer for about 20 minutes, or until all liquid is absorbed. Do not stir.
Take saucepan off heat and let sit for 5 - 10 minutes.
Add pepper to taste if desired.
Serves 4 – 6.
(Read Front Door Open, the story that accompanies this recipe.)
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