Ingredients:
1 1/2 cups uncooked long grain rice
80 pieces thin spaghetti, broken into 1/2 inch pieces, smaller if desired
3 tablespoons butter or 3 tablespoons margarine or 3 tablespoons vegan margarine
1 tablespoon olive oil
1 medium onions, chopped fine
5 baby carrots, chopped fine
2 celery ribs, trimmed and chopped fine
2 cups vegetable broth
2 cups water
2 chicken bouillon cubes ( or vegetable)
1 -2 bay leaves
Directions:
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!
Servings: 8
Time preparation: 20 min.
Time total: 60 min.