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
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