November 05, 2016
Dinner, Side Dishes, Pasta,
Vermicelli , Rice, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top more
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"I just made this yummy rice pilaf found on the Cooks Illustrated website. I had to tweak the cooking instructions based on what was going on in my pot. I subbed spaghetti for the vermicelli and it only took about a minute or so to brown as opposed to the 3 minutes listed. When I added the onions and garlic I also only cooked the mixture about 1 1/2 minutes before adding the rice. When I added the rice I cooked it for about 5 minutes and it was not really turning brown but it was starting to stick to the bottom so I decided it was time to add the broth. The herbs really send this over the top. I subbed non fat Greek yogurt for the whole milk yogurt and it was definitely a nice touch. I would have never thought to add yogurt to rice."
Place rice in medium bowl and cover with hot tap water by 2 inches; let stand for 15 minutes.
Using your hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Add cold tap water to rice and pour off water. Repeat adding and pouring off water 4 to 5 times, until water runs almost clear. Drain rice in fine-mesh strainer.
Melt butter in large saucepan over medium heat. Add pasta and cook, stirring occasionally, until browned, about 3 minutes. Add onion and garlic and cook, stirring occasionally, until onion is softened but not browned, about 4 minutes. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add broth and salt and bring to boil. Reduce heat to low, cover, and cook until all liquid is absorbed, about 10 minutes. Off heat, remove lid, fold dish towel in half, and place over pan; replace lid. Let stand for 10 minutes. Fluff rice with fork; stir in yogurt, dill, chives, and parsley; and serve.
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