Bluff Mountain Rice

Lately, I have seen a lot of TV cooks browning small pieces of vermicelli in olive oil prior to cooking the rice.  The browned pasta gives the cooked rice a nutty flavor.  I wanted to try this so bad, but if you've been reading this blog for any length of time, you know I have a rice handicap.  I can't cook rice in a pot or pan to save my like.  I have to use a rice cooker.  Sadly, rice is my unicorn.

I formulated what ingredients I would use if I cook cook rice like most people.  I plotted and plunder of how this could possibly work using the rice cooker.  After a glass or two of some really good pinot noir, I did it!  Yes, I did and oh my!!!  My rice came out perfect! Light, fluffy, separate grains, oh happy day!

1 tablespoon olive oil

2 tablespoons butter

1 cup vermicelli, broken into one-inch lengths

2 cups rice

3 slices prosciutto, chopped

1 cup rough chopped yellow onion

1/2 red bell pepper, rough chopped

2 tablespoons garlic, minced

1/2 cup vermouth or white wine

3 1/2 cups chicken broth

Salt and freshly ground black pepper

In a large high-sided skillet with a tight-fitting lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned.

Add in the prosciutto and saute for about 2 to 3  minutes.

Add in the onion and bell pepper and saute for 3 or 4 minutes. Add the garlic and saute for another minute, then deglaze the skillet with the vermouth or  white wine.

Pour in the chicken stock, bring mixture to a boil.  Lower heat to low, cover and cook for 18 to 20 minutes or until liquid has evaporated and the rice is cooked.

 Adjust seasonings if needed.

The toasted pasta really livens up the rice!