I made this last night as a side dish for Dana's Chicken With Muenster Cheese. We all liked it very much, and the pan was pretty well cleaned out. I made a couple small adjustments. Afyer I fluffed the rice and angel hair (couldn't find vermicelli) I added a little bit of salt and some butter to give it a little more flavor, and it worked for us. A very nice dish which would go with just about anything. Thanks!
Definitely interesting, and tastes good too! I scaled this down to 1 serving so there wasn't too much oil to drain (1 teaspoon). I wasn't sure how to go about that, so I removed the onions and vermicelli from the skillet, drained whatever little oil there was, washed the skillet, and put it back on the flame, along with the browned vermicelli-onion mixture. I used all water and no stock, and added an additional 1/8 cup water while it was cooking, as it had sort of dried out. I didn't have white pepper, so I used black, and added some paprika as well. I had this with Lassi (#29592) for a nice, light lunch.
We loved this rice dish. I did tweak it a little bit. I substituted butter for the oil because I remembered that rice-a-roni was made with butter. I used 2 cups of homemade chicken stock (I freeze in 2 C portions) and only had to add 1/2C water. I didn't have vermicelli, but thanks to a review I read, I had angel hair and that worked perfectly. I will definitely make this rice again. I didn't think it was too bland as I had made chicken that was well-seasoned, it was a good balance.
It was good but I needed more flavor so I added a little salt, more Parmesan and some garlic powder. Next time I'll try adding fresh garlic to the onions and vermicelli.
Dancer this was good. I did add minced garlic and the rice to the onions and vermicelli to be more like Rice a Roni. It seemed a little bland for our taste so I also added Mrs. Dash (alot) for flavor. I will play around with this and tweak for our taste buds.
A great recipe. This reminds me of the Rice-A-Roni mixes that I used to love and stopped using because of the MSG--but this was even better. The only thing I added was 1 tsp. salt + 1 Tbsp. butter. When I reheated the leftovers, I added a small amount of Madras Curry Powder (my fave) and it was wonderful--leftovers as good as the first time.
A nice and interesting rice dish. I used hot water and hot chicken stock as stated, therefore did not need to add extra liquid. I used Jasmine rice the second time I made this dish, and it tasted better than the supermarket rice. Thanks for sharing your recipe.