Rice Pilaf
Created by acerast on November 20, 2011
- Servings: 6
- Prep Time: 5m
- Cook Time: 25m
- Recipe #2829
Ingredients
- 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
How to Make
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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.
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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).
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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.
Nutritional Facts
- 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