Got this recipe from my brother. We both love it. Light, flavorful rice pilaf that does not overpower the flavor of the main dish, but rather compliments it. Also, low sodium - a plus! Some interesting variations to the basic recipe would be the addition of roasted pine nuts and minced dry apricots, or sautéing ¼ cup of minced onion or scallions in the butter just after browning the vermicelli.

Ingredients

4 serv.

basmati long-grain white rice↗1 cup
vermicelli, broken up or 1/2 cup orzo pasta↗1⁄2 cup
butter↗2 tablespoons
chicken broth (low sodium)↗2 cups
salt↗1 teaspoon
pepper↗1⁄2 teaspoon

Step-by-step instructions

1
Add vermicelli (or orzo) to deep, covered pan suitable for cooking rice. Heat until vermicelli is golden brown. Add rice and sauté for a minute in the butter and vermicelli. Add chicken broth and mix well. Bring to a boil and then lower heat and simmer for 20 minutes until rice is cooked.
2
DO NOT OPEN LID and PEEK!
3
Rice pilaf should not be gummy or salty. It is a subtle side dish, and is a complement to fish, poultry, lamb and veal.

Source: food.com

Original recipe ↗

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