Photo: Rice a Munee Recipe
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 cup broken vermicelli
- 2 cups basmati rice
- 3 ounces prosciutto, chopped
- 1 cup diced yellow onions
- 1 red bell pepper, diced
- 2 tablespoons minced garlic
- 3/4 cup frozen peas
- 1/2 cup white wine
- 3 1/2 cups chicken stock
- Salt and freshly cracked black pepper
Directions
In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately.
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By gpb1028
Texas
on February 01, 2012
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I got this recipe out of Guy's cookbook and made it the other night. It does make a lot but it is very tasty! I followed the recipe exactly but I think next time I'll cut it in half. And there will be a next time!
By Karen.Johnson6
Crestwood, KY
on January 08, 2012
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Made a ton...nothing spectacular..really not a lot of taste. Maybe I did something wrong. However, loved the pan seared chicken breasts!
By cierralite
Las Vegas, NV
on May 31, 2011
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Good. Wow, this makes a lot. I'll have to cut it in half next time. I used bacon instead of proscuitto. I think next time I will saute the oil, butter, onions, bacon and garlic together before I brown the rice and noodles. I didn't use red pepper.
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