Wednesday, December 5, 2012

Rice Pilaf with Vermicelli

My homemade version of the San Francisco Treat with less sodium and simple ingredients.


Ingredients

1 oz. vermicelli or angel hair pasta
2 Tbsp. unsalted butter
1/2 small onion, chopped
1 cup long grain rice
2 cups low sodium broth (chicken, beef or vegetable)
Parsley for garnish

Directions

Take a small amount of pasta and break in 1-inch pieces.


In a medium saucepan, heat 2 Tbsp. butter over medium-high heat.  Add onion, pasta and rice and cook stirring frequently until pasta is browned, 3 to 5 minutes.

Add broth and bring to a boil.  Cover, reduce heat to low and simmer until liquid is absorbed, about 15 minutes.


Remove from heat, and let stand 5 minutes.  Add parsley and fluff pilaf with a fork.

Adapted from Martha Stewart

3 comments:

  1. I love vermicelli ! Use it in desserts and as a pilaf too. it cooks so easy and has such a nice texture !! This sounds lovely !

    ReplyDelete
  2. Yum-Love it! I threw a potato in the microwave tonight... Gotta start treating myself better:@)

    ReplyDelete
  3. That looks so good! I am now going to make homemade Rice Pilaf for my family. YUMMY!

    ReplyDelete

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