Rice Pilaf Recipe

"A delicious side dish from the Uncommon Gourmet, Ellen Helman. There is no need to buy box mixes when this dish comes together so quickly and tastes wonderfully! This technique is so basic that you can omit the vermicelli and pine nuts and try your own combination of herbs/spices, veggies and nuts. Enjoy the tasty original or have fun experimenting!"

Original is 6 servings

Metric US

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Ingredients

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3 tablespoons butter
1 medium onion (diced)
2 cups vermicelli pasta (dry,broken into 2 to 3- inch lengths)

1 cup dry white rice (long grain)
1/3 cup pine nuts
2 1/2 cups chicken stock

Nutritional

Serving Size: 1 (118.5 g)
Calories 373.8
Total Fat - 11.8 g
Saturated Fat - 4.2 g
Cholesterol - 44.2 mg
Sodium - 568.5 mg
Total Carbohydrate - 61.6 g
Dietary Fiber - 2.4 g
Sugars - 9.2 g
Protein - 6 g
Calcium - 46.6 mg
Iron - 2.7 mg
Vitamin C - 2 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat the butter in a large skillet. Add the onion and saute over medium heat until it is a light golden color. Add the vermicelli, rice and pine nuts. Continue to saute for 2-3 minutes, stirring to coat all with the butter.

Step 2

Add the chicken broth and bring to a boil. Cover, reduce heat and simmer on low heat for 18-20 minutes (do not lift the lid before 18 minutes).

Step 3

Uncover the pan and fluff the pilaf. Enjoy with your favorite roasted or grilled meats. You can make this ahead and reheat it in the oven or microwave.