This delicious side dish is featured in our cookbook – pairs well with so many dishes and is simple to make!
What You’ll Need:
1 cup Basmati long grain rice
½ cup vermicelli, broken to 1-inch pieces
½ cube salted butter
2 cups chicken broth
½ teaspoon saffron (optional)
1 teaspoon salt
½ teaspoon pepper
What to Do:
In a large pot over medium heat, melt butter with vermicelli. Stir the vermicelli and cook until golden brown. Add rice and sauté with butter for 1 minute. Add chicken broth and mix well. Bring broth to a boil and then lower heat, simmer for 25 minutes or until rice is cooked. Very important: do not open the lid and peek. Turn heat off and let sit for a few minutes, stir the pilaf and serve.
Optional serving options include adding saffron when pilaf is simmering, or roasted pine nuts with minced dry apricots. Or you can add a ¼ cup of minced onion and scallions just after browning the vermicelli in butter. You may also substitute the vermicelli for orzo if you wish.
Serves 4
