|To break up the monotony of salads for lunch each day, I made Lebanese meatballs with Greek salad, pita and homemade rice-a-roni the other day.|
- 2 oz vermicelli, broken into half inch pieces (about 1/2 cup)
- 1 cup long grain rice (not instant)
- 4 tsp chicken bouillon
- 1/2 tsp Italian seasoning
- 1 tsp dried parsley
- dash garlic powder
- 2 3/4 cup water or chicken stock
- 2 Tbsp butter
In a large skillet, melt 2 Tbsp butter. Add broken pasta and rice. Cook until lightly brown.
Add water and seasonings. Bring to a boil. Reduce heat to low and cover.
Cook 15-20 minutes, stirring occasionally, until water is absorbed.