1 tablespoon olive oil- 2 tablespoons unsalted butter
- 1 cup broken vermicelli
- 2 cups basmati rice
- 3 ounces prosciutto, chopped
- 1 cup diced yellow onions
- 1 red bell pepper, diced
- 2 tablespoons minced garlic
- 3/4 cup frozen peas
- 1/2 cup white wine
- 3 1/2 cups chicken stock
- Salt and freshly cracked black pepper
In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately.
