It tastes just like but not nearly as salty as "The San Francisco Treat." From my friend Barb Schaller.
Ingredients
- 2 tsps beef bouillon granules
- 1 tsp dried parsley
- ½ tsp dried thyme
- 1 tsp dried onions; ground up
- ½ tsp dried basil
- 1 tsp celery leaves
- ¼ cup vermicelli; broken into bits
- ¾ cup long grain white rice
Instructions
Combine the first group of ingredients and set aside.
In a large skillet, melt 1-2 tablespoons of butter and add the rice and vermicelli. Stir over medium-high heat until vermicelli browns.
Sprinkle over the dry mixture and add 2 cups hot water (it will steam and sputter, so be careful). Cover and cook over low heat for about 12-15 minutes until rice is tender.
Added Monday, April 19, 2010