1 clove garlic, minced
1 shallot, minced
2 cups chicken stock
3/4 cup long grain white rice
1/2 cup broken vermicelli or angel hair pasta
1 tablespoon butter
1 tablespoon minced Italian parsley
Melt the butter in a saucepan that has a lid. Saute the pasta, rice, garlic and shallot until the pasta starts to brown. Add the remaining ingredients. Stir. Bring to a boil. Reduce the heat and simmer, covered for 15 minutes or until the liquid is absorbed. Fluff with a fork.
For this recipe, I did something I normally don’t do; I made a homemade version of a food that has never been anything but a commercially made, shelf stable product. While the San Francisco treat can be oddly comforting and certainly quick to make, it is also on the salty and bland side. Making it at home is just as quick but much more flavorful.