I am a meat eater and probably always will be but sometimes a meatless meal that is not so heavy seems like a great idea. It has been really hot the last several days in Alabama so my goal was to whip up something quick and easy that would not heat up the whole house. After a quick look through my cabinets and fridge, I came up with this delicious dish that I think you will enjoy. The addition of the jalapeno was for my daughter who has been obsessed with jalapenos lately. She is also the inspiration for trying to do more vegetarian dishes. This was delicious as a meal on it’s own, but if you feel the need, you could definitely add a yummy salad on the side. Çoban Salatası or Shepherd’s Salad , Iceberg Wedges with Avocado Ranch Dressing or Carrot Salad or Havuç Salatası would all go well with this rice dish. Afiyet Olsun!
- 3 Tablespoons Olive Oil
- 1 Medium Onion, chopped
- 1 Jalapeno Pepper, seeded and chopped
- 1 Small Bunch Broccoli (or about 2-3 cups), cut into florets and chop the stem small
- ¼ Cup Vermicelli
- 1 Cup Jasmine Rice
- 2 Cups Water (You can use Vegetable or Chicken Broth if desired)
- 1½ TeaspoonSalt
- 3 Tablespoons Butter
- Rinse the rice in warm water.
- Chop the onion into a small dice.
- Heat the olive oil in a large pot.
- Add the chopped onion and saute until translucent (about 4 minutes).
- Seed and chop the Jalapeno and add to the pan and continue stirring.
- Add the rice and saute 2 minutes.
- In a small saute pan, melt the butter and pour in the vermicelli.
- Cook until the vermicelli are well toasted.
- Add the broccoli and salt to the rice and stir well.
- Pour the vermicelli into the rice pan and stir well.
- Add in the water or broth.
- Lower the heat to medium and cover the pot with the lid.
- Set your timer for 16 minutes.
- When the timer goes off, remove the pot from the heat, lift the lid and place a clean dish towel or kitchen cloth over the top of the pot and replace the lid.
- Let rest for 5 minutes.
- Fluff with fork and serve. Afiyet olsun!
