Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

RICE VERMICELLI




Source of Recipe


Hartford Courant


Recipe Introduction


RICE VERMICELLI WITH ARTICHOKES AND OLIVES


List of Ingredients





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



Remove the seasoning packet from the rice mix; measure 2 tablespoons, and
reserve.

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.

While the rice is cooking, drain the artichoke hearts, and chop coarsely.
Heat the remaining tablespoon of 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.

When the rice has finished cooking, stir in the artichoke mixture. Cover the
pan, and set aside off the heat 5 minutes. Serves 4 to 6.