Best Vegetable Vermicelli Recipes

Vegetable Soup with Vermicelli image

Provided by Martha Stewart

Number Of Ingredients 12

2 large onions, thinly sliced
1/2 cup olive oil
2 cloves garlic, minced
2 large red peppers, cut into 1-by-1/4-inch strips
1 pound carrots, peeled and cut into 1/2-inch cubes
4 cups diced potatoes, cut into 1/4-inch cubes
8 cups rich chicken broth
2 pounds green beans, cut into 1-inch pieces
3 small zucchini, cut lengthwise into quarters and sliced 1/4-inch thick
1/2 pound vermicelli
Salt and pepper
1/2 cup chopped parsley

Steps:

In a heavy 6-quart casserole, saute the onions in the oil until soft. Add the garlic, red peppers, and carrots. Cook 5 minutes. Add the potatoes and stock and simmer until potatoes are almost tender.
Add the green beans and zucchini and simmer 5 minutes. Stir in the vermicelli and continue cooking until the vermicelli is al dente. Season with salt and pepper and sprinkle with parsley. Serve piping hot.

Vegetable Vermicelli image

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
1/2 pound brown, white, or oyster mushrooms
1 tablespoon minced garlic
1 medium leek, white and light green parts, washed
1 teaspoon cracked pepper
2 teaspoons salt
1 small turnip, peeled
1 medium carrot, peeled
1 small zucchini, with skin
1 yellow crookneck squash, with skin
1/4 pound Chinese snow peas
1 tomato, peeled, seeded, and diced
3/4 cup tomato juice
1 tablespoon fresh lemon juice
1/2 to 3/4 cup water
1 cup freshly grated Parmesan cheese
1 pound vermicelli
Grated Parmesan cheese and chopped fresh chives, for garnish

Steps:

Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.

Vegetable Rice With Vermicelli image

Provided by love4culinary

Categories Spaghetti

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups uncooked long grain rice
80 pieces thin spaghetti, broken into 1/2 inch pieces, smaller if desired
3 tablespoons margarine or 3 tablespoons vegan margarine
1 tablespoon olive oil
1 medium onion, chopped fine
5 baby carrots, chopped fine
2 celery ribs, trimmed and chopped fine
2 cups vegetable broth
2 cups water
2 chicken bouillon cubes (or vegetable)
1 -2 bay leaf

Steps:

Preheat oven to 350°F.
First you will need to get out a 3 or 4 quart casserole or baking dish that has a lid.
Take 1 of the 3 tablespoons of butter, and rub it along the inside of your dish.
Add uncooked rice and set aside.
In a pan, melt 2 tablespoons of butter, and add spaghetti pieces and toss occasionally until nice and brown.
Do not burn them!
but allow them to get nice and brown; Add to rice.
In same pan, add olive oil, and heat over medium high heat.
Add onion, carrot, and celery to pan and saute for approx 7-8 minutes until all are slightly tender.
Add mixture to dish with rice and vermicelli.
Put vegetable broth and water in a saucepan and heat until slightly boiling.
Add bouillon cubes and turn down heat, stirring until cubes dissolve completely.
Pour broth mixture over rice and vegetables and stir through.
Add bay leaf.
Cover with lid, and put in your preheated oven.
You will need to cook this approximately 40-55 minutes, depending on your oven.
(I say this, because when I came up with this dish I was at school and it took 50-55 minutes and here at home it took about 45 minutes) Please watch after 40 minutes.
Broth will absorb and rice should be soft.
Remove from oven and let sit, covered for 15 minutes.
Remove lid, and remove bay leaves.
Serve!

Vegetable Vermicelli Upuma image

Provided by Charishma_Ramchanda

Categories Breakfast

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 15

2 cups vermicelli
1 medium carrot, scraped,washed and cut into quarter inch sized cubes
6 French beans, washed and cut into quarter inch sized cubes
1 small cauliflower, washed and cut into small florets
1 inch fresh ginger, peeled,washed and finely chopped
1 medium onion, peeled,washed and finely chopped
2 green chilies, washed and slit
1 medium red capsicum, washed,de-seeded and cut into quarter inch sized cubes
6 curry leaves, washed
1/4 cup green peas, washed and boiled
salt
4 tablespoons oil
1/2 teaspoon mustard seeds
1 tablespoon lemon juice
2 teaspoons black gram, split (urad dal)

Steps:

Boil water in a pot.
Add a little salt.
Boil the carrots, beans and cauliflower in it for 10 minutes.
Drain.
Keep aside.
Boil vermicelli in 5 cups of water with salt to taste and 2 tbsps.
of oil till slightly underdone.
Drain.
Refresh under cold water.
Keep aside.
Heat the rest of the oil.
Add mustard seeds and curry leaves.
Once the mustard seeds stop spluttering, add black urad dal, chopped ginger and onion.
Saute until the onion turns light brown.
Add green chillies.
Add the cooked peas, carrots, beans, cauliflower, capsicum and salt.
Saute for 5 minutes.
Add the cooked vermicelli.
Stir gently.
Cook for 5 minutes.
Remove from heat.
Squeeze lemon juice over it.
Serve hot for breakfast!