“Rice-a-roni” – a widespread in America side dish of vermicelli and rice, which can be bought as a semi-finished product since 1958. A recipe appeared as a result of a successful mixture of national cuisines: the dish owes its existence to Armenian pilaf and Italian pasta. However, the purchased semi-finished product still does not compare to taste and smells with homemade Rice-a-roni. It is worth considering that the broth can require more than indicated in the recipe (1.5–2 раза). 
Time: 35min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 250 gr pasta, vermicelli or spaghetti
- 1 tbsp. long grain rice
- 1 tbsp. l vegetable oil
- 1 small onion, chopped
- 1 tbsp. l chopped fresh parsley leaves or 1 tsp. dried parsley
- 2 tbsp. saturated chicken stock
Recipes with similar ingredients: pasta, long grain rice, parsley
Recipe preparation:
- Pour the oil into the pan first. Here, break the paste on pieces 1-3 cm in size. Turn on the heat and mix the pasta products in oil until they start slightly brown.
- Add rice, onion, parsley and broth. Stir the mixture tightly cover and cook like regular rice, for about 20 minutes. Loosen with a fork and serve.
