Egyptian Rice With Vermicelli

1. Break the vermicelli into 1-inch pieces (or use an Arab or Indian brand that is already broken up).

2. In a wide non-stick skillet, saute onion in oil till translucent, and remove from pan.

3. Saute vermicelli pieces in leftover oil till golden (this happens mroe quickly than you expect it to).

4. Add onions back to pan and add rice; stir to combine.

5. Pour in boiling stock, stir.

6. Cook over very low heat for about 20 minutes.

7. This time will vary depending on the age and type of rice you use.

8. If desired, stir in a pat of butter before serving.

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Nutrient	Quantity
Total fats	22.2798 g
Protein	32.3811 g
Carbohydrates	154.0055 g
Energy	947.782 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1831 g
Water	582.671 g
Aspartic acid	0.0728 g
Calcium, Ca	65.0053 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0017 g
Lutein + zeaxanthin	185.1766 g
Fiber, total dietary	3.378 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0067 g
Fatty acids, total saturated 22:0	0.0224 g
Carotene, beta	49.5688 g
Niacin	17.2617 mg
Vitamin A, RAE	10.445 g
Fatty acids, total trans-polyenoic	0.0118 g
Arginine	0.0832 g
Riboflavin	0.6437 mg
Fatty acids, total trans-polyenoic 22:4	0.0151 g
Tocopherol, beta	0.0821 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	0.072 g
Glutamic acid	0.2064 g
Sodium, Na	2857.5919 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6618 g
Total lipid (fat)	22.2798 g
Manganese, Mn	1.7967 mg
Fructose	1.032 g
Proline	0.0096 g
Fatty acids, total saturated 16:0	3.462 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.7063 g
Sucrose	2.9782 g
Choline, total	70.4083 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0034 g
Fatty acids, total polyunsaturated 18:1 t	0.0101 g
Sugars, total	15.96 g
Serine	0.0168 g
Fatty acids, total saturated 18:0	0.6265 g
Fatty acids, total saturated 20:4 undifferentiated	0.0017 g
Vitamin B-6	0.7331 mg
Selenium, Se	67.6073 g
Ash	10.4928 g
Tocotrienol, delta	0.0168 mg
Fatty acids, total saturated 18:1 undifferentiated	12.7431 g
Pantothenic acid	1.0486 mg
Phenylalanine	0.02 g
Fatty acids, total polyunsaturated 22:1 c	0.0017 g
Copper, Cu	0.6188 mg
Betaine	0.0935 mg
Thiamin	1.223 mg
Retinol	5.4 g
Methionine	0.0016 g
Iron, Fe	6.0359 mg
Carbohydrate, by difference	154.0055 g
Phosphorus, P	380.8919 mg
Folate, total	85.9237 g
Tocopherol, gamma	0.3474 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0017 g
Lycopene	3.3634 g
Alanine	0.0168 g
Cholesterol	16.2 mg
Valine	0.0168 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0067 g
Fatty acids, total saturated 18:2 undifferentiated	3.1513 g
Glycine	0.02 g
Glucose (dextrose)	2.0301 g
Fatty acids, total saturated 14:0	0.0683 g
Zinc, Zn	3.1791 mg
Isoleucine	0.0112 g
Maltose	1.3958 g
Tocopherol, delta	0.0673 mg
Fatty acids, total polyunsaturated	3.363 g
Tocotrienol, gamma	0.37 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.02 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0118 g
Tocotrienol, alpha	0.1497 mg
Vitamin A, IU	103.5658 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	89.2871 g
Tryptophan	0.0112 g
Vitamin C, total ascorbic acid	7 mg
Phytosterols	41.835 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	0.0609 g
Tocotrienol, beta	0.4036 mg
Starch	120.4084 g
Tyrosine	0.0112 g
Vitamin K (phylloquinone)	10.536 g
Fatty acids, total saturated	4.2853 g
Histidine	0.0112 g
Fatty acids, total monounsaturated	13.5545 g
Threonine	0.0168 g
Folate, food	79.197 g
Fatty acids, total polyunsaturated 17:0	0.0047 g
Fatty acids, total polyunsaturated 24:0	0.0101 g
Cryptoxanthin, beta	1.6817 g
Vitamin E (alpha-tocopherol)	2.3675 mg
Fatty acids, total trans	0.0219 g
Fatty acids, total trans-monoenoic	0.0101 g
Magnesium, Mg	81.7321 mg
Lysine	0.0312 g
Potassium, K	941.2323 mg
Fatty acids, total polyunsaturated 24:1 c	0.032 g
Cystine	0.0032 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Vermicelli	1 cup	602.042	127.4715	2.2198
Olive oil	1 tablespoon	119.34	0	13.5
Onion	0.5 cup	32	7.472	0.08
chicken stock	2.25 cups	194.4	19.062	6.48
grain rice	1 cup	0	0	0