RICE VERMICELLI WITH VEGETABLES
Back in my family's restaurant days in the 1980s and '90s, there were many dishes that didn't sell because they were unfamiliar. Dry-fried green beans, stir-fried potato strips, hot-and-sour cabbage, and rice vermicelli were among them. When customer demand forced us to shift to buffet-style, we included all of these dishes and many others. That's when people learned to love rice vermicelli. I always keep a pack in the pantry and can make these noodles in a flash, using whatever veggies and protein I have on hand. This recipe will get you started. - Hsiao-Ching Chou (c)2021 by Hsiao-Ching Chou. Excerpted from Vegetarian Chinese Soul Food by permission of Sasquatch Books.
Categories Entrees, Side Dishes
Time 34m59S
Yield 4
Number Of Ingredients 11
Steps:
- Step 1: Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in 1 tablespoon vegetable oil and let heat for a few seconds until it starts to shimmer.
- Step 2: Add 2 stalks chopped green onions and stir-fry for about 10 seconds.
- Step 3: Add 1/2 cup juienned carrot and 1 stalk sliced celery and stir for about 30 seconds.
- Step 4: Add 2 cups spinach and 1 cup beech mushrooms and stir. Turn the heat down to medium.
- Step 5: Add 1/3 pound dried vermicelli noodles, soaked in warm water for 20 minutes to soften noodles and stir-fry for 1 minute to combine. Add 2 tablespoons soy sauce, 2 tablespoons water, 1 tablespoon hoisin sauce, and 1/2 teaspoon sesame oil. Stir-fry for 1 to 2 minutes, or until all the ingredients are incorporated. Serve while hot.
Nutrition Facts : ServingSize 1 serving, Calories 64 calories, Sugar 2 g, Fat 4 g, Carbohydrate 5 g, Cholesterol 0.1 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 529 mg
VEGETABLE RICE WITH VERMICELLI
Make and share this Vegetable Rice With Vermicelli recipe from Food.com.
Provided by love4culinary
Categories Spaghetti
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- First you will need to get out a 3 or 4 quart casserole or baking dish that has a lid.
- Take 1 of the 3 tablespoons of butter, and rub it along the inside of your dish.
- Add uncooked rice and set aside.
- In a pan, melt 2 tablespoons of butter, and add spaghetti pieces and toss occasionally until nice and brown.
- Do not burn them!
- but allow them to get nice and brown; Add to rice.
- In same pan, add olive oil, and heat over medium high heat.
- Add onion, carrot, and celery to pan and saute for approx 7-8 minutes until all are slightly tender.
- Add mixture to dish with rice and vermicelli.
- Put vegetable broth and water in a saucepan and heat until slightly boiling.
- Add bouillon cubes and turn down heat, stirring until cubes dissolve completely.
- Pour broth mixture over rice and vegetables and stir through.
- Add bay leaf.
- Cover with lid, and put in your preheated oven.
- You will need to cook this approximately 40-55 minutes, depending on your oven.
- (I say this, because when I came up with this dish I was at school and it took 50-55 minutes and here at home it took about 45 minutes) Please watch after 40 minutes.
- Broth will absorb and rice should be soft.
- Remove from oven and let sit, covered for 15 minutes.
- Remove lid, and remove bay leaves.
- Serve!
VEGETABLE VERMICELLI
Steps:
- Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.
EASY VEGETABLE RICE MEDLEY
Make and share this Easy Vegetable Rice Medley recipe from Food.com.
Provided by SouthernBell2627
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a skillet.
- Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
- Add broth; bring to a boil.
- Stir in rice and peas; cover.
- Simmer 5 minutes.
- Remove from heat.
- Let stand 5 minutes before serving.
- ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.
THE PERFECT EGYPTIAN RICE WITH VERMICELLI
Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.
Provided by Gamila Salem
Categories Side Dish Rice Side Dish Recipes
Time 36m
Yield 3
Number Of Ingredients 5
Steps:
- Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
- Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
- Bring water to a boil in a saucepan.
- Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 59.1 g, Fat 7.3 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 57.1 mg, Sugar 0.6 g
NICE AND EASY RICE AND VERMICELLI
Make and share this Nice and Easy Rice and Vermicelli recipe from Food.com.
Provided by Lori Mama
Categories White Rice
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In medium sized pot, melt the butter over medium heat.
- add onions and saute until softened.
- add garlic and cook until just fragrant.
- add rice/spaghetti and saute until golden in color.
- stir in the stock and bring to a boil.
- cook on low heat until rice mixture has absorbed all the liquid, approximately 15-20 minutes.
- adjust seasonings to your taste.
- add the parsley and fluff with fork to combine.
- serve immediately.
VERMICELLI RICE PILAF
At the holidays, I use butter and white rice in this recipe, just like my mom and generations of Armenian women did. But most days I saute the vermicelli in olive oil and substitute brown rice for white. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice, broth, water, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes., Fluff with a fork. If desired, top with chives.
Nutrition Facts : Calories 240 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 539mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
VEGGIE VERMICELLI
Rustle up this veggie vermicelli with garlic and chilli dressing in just 15 minutes. It's perfect for busy days when you want something quick and healthy
Provided by Liberty Mendez
Categories Dinner
Time 15m
Number Of Ingredients 12
Steps:
- Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
- Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
- Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.
Nutrition Facts : Calories 699 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
CREAMY VEGGIE VERMICELLI
When I first met my husband, he didn't like any green vegetables. Now, this is his favorite dish!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute broccoli and asparagus in butter for 8-10 minutes or until crisp-tender. Meanwhile, cook vermicelli according to package directions., In a large saucepan, cook and stir the cream cheese and milk over medium heat until smooth. Add the Parmesan cheese, salt and pepper; cook 2 minutes longer or until blended. Remove from the heat., Stir lemon zest into the vegetables. Drain vermicelli; place in a large serving bowl. Add vegetables and cheese sauce; toss to coat. Serve immediately.
Nutrition Facts : Calories 342 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 433mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
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