Seasoned Vermicelli And Rice
1/2 Cup chopped onion
1/2 Cup instant long-grain rice, uncooked
2 Ounces vermicelli, uncooked and broken into 1-inch pieces
1 1/4 Cups water
1 (4-ounce) Can sliced mushrooms, drained
1 1/2 Teaspoons chicken-flavored bouillon granules
1/2 Teaspoon dried oregano
1/2 Teaspoon dried thyme
1/8 Teaspoon freshly ground pepper
2 Tablespoons chopped fresh parsley
Melt margarine in a saucepan over medium-high heat.
Add onion; saute until tender.
Add rice and vermicelli; saute, stirring constantly, 3 to 5 minutes or until rice and pasta are lightly browned.
Add water and next 5 ingredients to rice mixture, stirring well.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until rice and pasta are tender and liquid is absorbed.
Fluff with a fork, and stir in parsley.