Recipe Details
Ingredients
-
1tablespoonbutter
-
1cupwhite rice
-
¼cupbroken pieces vermicelli pasta
-
3cupswater
-
1tablespoonchicken bouillon granules
-
2teaspoonsdried parsley
-
¼teaspoongarlic powder
-
¼teaspoononion powder
Cooking Directions
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Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
-
Pour water over rice mixture. Stir in chicken bouillon, parsley, garlic powder, and onion powder; bring to a boil.
-
Cover the saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories224 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 2g |
10% |
| Cholesterol 8mg |
3% |
| Sodium 311mg |
14% |
| Total Carbohydrate 42g |
15% |
| Dietary Fiber 1g |
3% |
| Total Sugars 1g |
|
| Protein 5g |
9% |
| Vitamin C 0mg |
0% |
| Calcium 27mg |
2% |
| Iron 2mg |
13% |
| Potassium 85mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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