Vegetable Rice With Vermicelli Food

QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES)

Steps:

• Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.

VERMICELLI RICE PILAF

Steps:

• In a large saucepan, heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice, broth, water, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes., Fluff with a fork. If desired, top with chives.

RICE VERMICELLI WITH VEGETABLES

Steps:

• Step 1: Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in 1 tablespoon vegetable oil and let heat for a few seconds until it starts to shimmer.
• Step 2: Add 2 stalks chopped green onions and stir-fry for about 10 seconds.
• Step 3: Add 1/2 cup juienned carrot and 1 stalk sliced celery and stir for about 30 seconds.
• Step 4: Add 2 cups spinach and 1 cup beech mushrooms and stir. Turn the heat down to medium.
• Step 5: Add 1/3 pound dried vermicelli noodles, soaked in warm water for 20 minutes to soften noodles and stir-fry for 1 minute to combine. Add 2 tablespoons soy sauce, 2 tablespoons water, 1 tablespoon hoisin sauce, and 1/2 teaspoon sesame oil. Stir-fry for 1 to 2 minutes, or until all the ingredients are incorporated. Serve while hot.

EASY VEGETABLE RICE MEDLEY

Steps:

• Heat oil in a skillet.
• Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
• Add broth; bring to a boil.
• Stir in rice and peas; cover.
• Simmer 5 minutes.
• Remove from heat.
• Let stand 5 minutes before serving.
• ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

ANYTIME NOODLES WITH STIR-FRIED VEGETABLES RECIPE

Steps:

• Gather the ingredients.
• In a very large bowl, mix cooked rice noodles with sesame oil.
• In a large skillet or wok , heat olive oil over medium-high heat.
• Add garlic, ginger, onions, scallions, and carrots and cook for 3 to 4 minutes.
• Add cabbage, spinach and chicken broth.
• Cook 3 to 4 minutes, until broth is mostly evaporated.
• Add soy sauce, mixing well to combine.
• Add noodles to skillet or wok, mixing to combine and heat through.
• Add soy sauce to taste as needed.

STIR FRY VERMICELLI NOODLES (+11 DELICIOUS VERMICELLI RECIPES)

Steps:

• Soak the noodles for 7-10 minutes in hot water.
• Mix the tofu with cornstarch and salt.
• Stir fry the vegetables first, then the noodles, and stir fry sauce

ASIAN INSPIRED BROWN RICE VERMICELLI SOUP

Steps:

• In a medium soup pot drizzle in peanut oil and sesame oil. Toss in garlic and ginger and stir into oil.
• Turn on heat to a medium setting and throw in onions, celery, and carrots. Saute for about 2-3 minutes, then add in the cabbage and mushrooms. Let that cook for another minute or so, stirring every so often. Lastly, place in the bok choy.
• Time to add in the aromatics and seasoning. Salt, white pepper, onion and garlic powder, paprika, Chinese five spice, lemongrass, and finally bay leaf. Stir again!
• Pour in the broth and give it another turn with a wooden spoon and let simmer for about 10 minutes. Toss in the basil.
• Time to put the noodles in, don't break them up, leave them nice and long. Use your wooden spoon to push them down and into the broth. As they soften, stir and cook for a minute or so. Turn off heat and cover for another minute.
• Take out bay leaf and ladle soup into bowls. Serve with a side of red chili paste, this way one can choose to use it or not. Some like it spicy and others not as much!

VEGETABLE RICE WITH VERMICELLI

Steps:

• 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!

VEGETABLE VERMICELLI

Steps:

• Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.

VEGETABLE AND RICE CASSEROLE

Steps:

• Measure 3 cups of dry instant rice and cook according to package instructions, set aside
• Combine onion, garlic, carrots, olive oil, salt, and pepper in a large skillet
• Sautee for 10 - 15 minutes on medium high heat, until carrots start to soften and onions become translucent
• Add peas, broccoli, mushroom soup, 1 1/2 cups parmesan cheese, and 1 cup of sharp cheddar cheese to the skillet
• Stir on medium heat until heated through, about 10 - 12 minutes
• Add cooked rice and parsley to skillet and stir to combine
• Transfer mixture to a 13 x 9 casserole dish
• Top with remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese
• Bake for 10-15 minutes at 400 degrees, until cheese is bubbly and beginning to brown