|White rice||1 Cup (16 tbs)|
|Broken vermicelli||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄3 Cup (5.33 tbs)|
|Water||2 Cup (32 tbs)|
|Frozen green peas||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Diced carrot||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1 1⁄2 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
In 3-quart grill-safe casserole, combine rice, vermicelli, almonds and butter.
Remove cooking grid.
Place casserole directly on lava rock grate, arranging rocks around dish.
Cook and stir at MEDIUM with hood open until vermicelli and rice are light golden brown, about 10 minutes.
Stir in remaining ingredients.
Reduce heat to LOW.
Cook with hood closed until liquid is absorbed and rice is tender, about 20 minutes.
Serving size: Complete recipe
Calories 1544 Calories from Fat 391
% Daily Value*
Total Fat 45 g69.6%
Saturated Fat 17.1 g85.5%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 2763.5 mg115.1%
Total Carbohydrates 244 g81.3%
Dietary Fiber 22.3 g89%
Sugars 15.7 g
Protein 39 g77.2%
Vitamin A 160.5% Vitamin C 107.6%
Calcium 23.3% Iron 49.9%
*Based on a 2000 Calorie diet