Vermicelli Rice Pilaf

Name: Vermicelli Rice Pilaf
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 3 tablespoons butter; 1/2 cup broken uncooked vermicelli (1-inch pieces); 2 cups uncooked basmati rice; 3 cups reduced-sodium chicken broth; 1 cup water; 1 teaspoon salt; 1/2 teaspoon pepper; Fresh chives, optional

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

3 tablespoons butter
1/2 cup broken uncooked vermicelli (1-inch pieces)
2 cups uncooked basmati rice
3 cups reduced-sodium chicken broth
1 cup water
1 teaspoon salt
1/2 teaspoon pepper
Fresh chives, optional

Directions

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.
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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