Rice Vermicelli
Source of Recipe
Copyright © 2002 The Seattle Times Company
Recipe Introduction
Rice Vermicelli with Artichokes and Olives
List of Ingredients
4 to 6 servings
1 package (6 ounces) reduced-sodium chicken vermicelli rice mix
2 tablespoons olive oil, divided
1 cup reduced-sodium chicken broth
1 1/2 cups water
2 jars (6 ounces each) marinated artichoke hearts
1 medium shallot, peeled and thinly sliced
1 medium clove garlic, peeled and minced
1 medium red bell pepper, stemmed, seeded and finely diced
1/4 cup pimento-stuffed green olives, coarsely chopped
1/4 teaspoon black pepper
Recipe
1. Remove the seasoning packet from the rice mix; measure 2 tablespoons and
reserve.
2. Heat 1 tablespoon oil in a 2-quart saucepan over medium heat. Add the
rice mix and sauté until the vermicelli is golden brown; stir often. Add the
reserved seasonings, broth and water. Bring to a boil, cover and reduce the
heat to low. Cook 20 minutes.
3. While the rice is cooking, drain the artichoke hearts and chop coarsely.
Heat the remaining tablespoon oil in a 9-inch skillet over medium heat. Add
the shallot, garlic and bell pepper; sauté 4 minutes. Stir in the artichoke
hearts, olives and pepper; hold on low heat.
4. When the rice has finished cooking, stir in the artichoke mixture. Cover
the pan and set aside off the heat 5 minutes.
Data per 6 servings
Calories: 182
Protein: 3.29g
Fat: 7.21g
Carbohydrates: 26.65g
Sodium: 687mg
Saturated fat: 0.80g
Monounsaturated fat: 4.02g
Polyunsaturated fat: 0.59g
Cholesterol: 0.50mg
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