Cindy Fuller wrote:
> In article
> >,
> Lynn from Fargo > wrote:
>
>> I'm starting this post with one question but certainly invite anyone
>> to post to it. I personally intend to add other questions when they
>> arise. Please don't get on my case, as I will undoubtedly be admitting
>> my shortcuts (and shortcomings),
>>
>> First Question: The directions for Rice a Roni used to have you use a
>> skillet to brown the rice and vermicelli in a little butter or olive
>> oil before you add the seasonings and the water. Now the directions
>> tell you to just make it in a saucepan.
>>
>> I like how it tastes when it's browned, but I gotta cut the sodium
>> waaaaaaay back (it's over 1000 mg per serving!). Can I just use
>> regular rice and orzo and olive oil and make my own spice/flavoring
>> and follow the original directions?
>>
>> I gotta stop using these dang mixes!
>> Lynn in Fargo
>
> Here's the way to do it: Crumble up vermicelli into rice-size chunks.
> Heat olive oil in pan and saute vermicelli in it until it begins to
> brown. Stir in the rice, then the broth or water. Simmer until the
> rice is done. The proportion of vermicelli to rice to broth is 1:2:4
> (i.e., 1/2 c. vermicelli, 1 c. rice, and 2 c. broth).
>
> Cindy
>

You can buy short cut vermicelli at Middle Eastern stores. Luckily, I
live near a large Armenian/Lebanese community, so I have several to
choose from.

You can also buy it online.

http://parthenonfoods.com/sipa-noodl...lli-p-984.html

Just a thought.

-Tracy