Vermicelli Rice Pilaf
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
At the holidays, I use butter and white rice in this recipe, just like my mom and generations of Armenian women did. But most days I saute the vermicelli in olive oil and substitute brown rice for white. —Jean Ecos, Hartland, Wisconsin
Ingredients
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3 tablespoons butter
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1/2 cup broken uncooked vermicelli (1-inch pieces)
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2 cups uncooked basmati rice
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3 cups reduced-sodium chicken broth
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1 cup water
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1 teaspoon salt
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1/2 teaspoon pepper
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Fresh chives, optional
Directions
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1.
In a large saucepan, heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice, broth, water, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes.
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2.
Fluff with a fork. If desired, top with chives.
Nutrition Facts
3/4 cup: 240 calories, 5g fat (3g saturated fat), 11mg cholesterol, 539mg sodium, 44g carbohydrate (1g sugars, 0 fiber), 6g protein.
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