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
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
Yum-Love it! I threw a potato in the microwave tonight... Gotta start treating myself better:@)ReplyDelete
That looks so good! I am now going to make homemade Rice Pilaf for my family. YUMMY!ReplyDelete
I just use regular Rice-a-Roni but only half the seasoning packet.ReplyDelete