Arabic Rice

1. Saute vermicelli (thins noddles broken into 1" pieces) in oil on low heat, stirring constantly until brown.

2. Add Rice,salt, mix, add hot chicken broth or hot water, stir once, bring to boil.

3. Cover and simmer for 20 minutes or until rice is tender and broth is absorbed.

4. Ready to serve. Excellent with any stew recipe or any main dish.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	56.7198 g
Protein	17.8931 g
Carbohydrates	127.4715 g
Energy	1071.832 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0286 g
Water	13.773 g
Calcium, Ca	30.2703 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0017 g
Lutein + zeaxanthin	176.5766 g
Fiber, total dietary	2.018 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0067 g
Fatty acids, total saturated 22:0	0.005 g
Carotene, beta	48.7688 g
Niacin	8.6153 mg
Vitamin A, RAE	5.045 g
Fatty acids, total trans-polyenoic	0.0118 g
Riboflavin	0.1631 mg
Fatty acids, total trans-polyenoic 22:4	0.0151 g
Tocopherol, beta	0.0673 mg
Fatty acids, total polyunsaturated 15:0	0.0034 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0286 g
Fatty acids, total saturated 20:1	0.0084 g
Sodium, Na	2081.9219 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0118 g
Total lipid (fat)	56.7198 g
Manganese, Mn	1.6935 mg
Fatty acids, total saturated 16:0	4.9644 g
Fatty acids, total saturated 8:0	1.7985 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.7063 g
Sucrose	2.1862 g
Choline, total	15.9168 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0034 g
Fatty acids, total polyunsaturated 18:1 t	0.0101 g
Sugars, total	4.036 g
Fatty acids, total saturated 10:0	2.0165 g
Fatty acids, total saturated 18:0	1.5832 g
Fatty acids, total saturated 20:4 undifferentiated	0.0017 g
Vitamin B-6	0.3077 mg
Selenium, Se	55.3273 g
Ash	6.8108 g
Tocotrienol, delta	0.0168 mg
Fatty acids, total saturated 18:1 undifferentiated	6.7108 g
Pantothenic acid	0.9502 mg
Fatty acids, total polyunsaturated 22:1 c	0.0017 g
Copper, Cu	0.296 mg
Thiamin	0.9972 mg
Iron, Fe	4.6583 mg
Carbohydrate, by difference	127.4715 g
Phosphorus, P	211.8919 mg
Folate, total	43.7237 g
Tocopherol, gamma	0.2354 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0017 g
Lycopene	3.3634 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0067 g
Fatty acids, total saturated 18:2 undifferentiated	1.5934 g
Glucose (dextrose)	0.4541 g
Fatty acids, total saturated 14:0	8.9599 g
Zinc, Zn	2.2871 mg
Maltose	1.3958 g
Tocopherol, delta	0.0673 mg
Fatty acids, total saturated 12:0	25.615 g
Fatty acids, total polyunsaturated	1.6506 g
Tocotrienol, gamma	0.37 mg
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0118 g
Tocotrienol, alpha	0.1177 mg
Vitamin A, IU	85.7658 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	47.0871 g
Phytosterols	51.775 mg
Folic acid	6.7267 g
Fatty acids, total polyunsaturated 16:1 c	0.0118 g
Fatty acids, total polyunsaturated 18:1 c	0.4877 g
Fatty acids, total saturated 20:0	0.005 g
Tocotrienol, beta	0.4036 mg
Fatty acids, total saturated 6:0	0.109 g
Starch	120.4084 g
Vitamin K (phylloquinone)	14.4705 g
Fatty acids, total saturated	45.0717 g
Fatty acids, total monounsaturated	6.7646 g
Folate, food	36.997 g
Fatty acids, total polyunsaturated 17:0	0.0017 g
Fatty acids, total polyunsaturated 24:0	0.0101 g
Cryptoxanthin, beta	1.6817 g
Vitamin E (alpha-tocopherol)	2.3287 mg
Fatty acids, total trans	0.0219 g
Fatty acids, total trans-monoenoic	0.0101 g
Magnesium, Mg	52.1321 mg
Potassium, K	257.2973 mg
Fatty acids, total polyunsaturated 24:1 c	0.032 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Basmati rice	2 cups	0	0	0
Vermicelli	1 cup	602.042	127.4715	2.2198
Vegetable oil	0.25 cup	469.79	0	54.5
hot chicken broth	3.5 cups	0	0	0