Vermicelli and Rice

Originally Posted to Instagram November 3, 2019


TLDR: Use Campbell’s consommé and refer to my directions and cooking modifications in the recipe below if you want to make this

I had to make this twice. The first time I used a store brand of consommé which my mother told me didn’t taste exactly like she remembers. I did think something tasted off but I didn’t know if it was just me since it had been for-ev-er since I’ve had vermicelli and rice. Then I redeemed myself by remaking it with Campbell’s beef consommé and it was 💯👌.

There are multiple versions of this recipe and after inspecting all versions I decided to use the stovetop recipe but added 1 can of water per can of consommé like the baked recipe . Also, instead of just turning off the burner and letting it sit for 10min I simmered it on low covered for 15 min then I turned off the burner let it sit covered for the additional 10minutes.
I give this a 10/10 will make again.


Vermicelli and Rice

Ingredients
-1 Stick butter
-2 handfuls vermicelli (or 5oz box)
-2 cans Campbell’s beef consommé
-2 cans water -2c long grain rice

Instructions
Melt butter over medium heat
Brown vermicelli then add rice and stir well.
Add consommé and water, bring to boil then simmer on low covered for 15 minutes
Turn off the heat and leave covered for addition 10 minutes
Enjoy *If you want to bake just follow the first four instructions and instead of simmering it, pour into an oven safe dish, cover and bake for 30 to 40 minutes at 300.

Rating: 1 out of 5.

1/12/2021 update

I have made this several times since I posted this recipe and keep consume and vermicelli in the pantry as a staples now so I can make it when I get a hankering. This recipe is also very easy to halve, I normally make a half recipe since I’m usually just cooking for two and it makes plenty.

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