THE BEST RICE PILAF
THE BEST EVER!
INGREDIENTS:
1 cup Basmati long grain rice
1/2 cup vermicelli crumbled into 1 inch long pieces
1/2 cube salted butter
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
1. Add vermicelli and butter in a deep, covered pan suitable for cooking rice.
Heat until the vermicelli is golden brown. Add rice and saute for a minute in
the butter and vermicelli. Add chicken broth and mix well. Bring to a boil and
then lower heat and simmer for 25 minutes until rice is cooked. DO NOT OPEN
LID AND PEEK. Turn heat off and let sit a few minutes. Stir the pilaf and serve.
2. Rice pilaf should not be gummy or salty. It is a very subtle side dish, and is a
compliment to poultry, fish, lamb and veal.
3. Some interesting variations to the basic recipe above would be the addition of
roasted pine nuts and minced dry apricots, or sauteing 1/4 cup of minced yellow
onions or scallions in the butter just after browning off the vermicelli..
INGREDIENTS:
1 cup Basmati long grain rice
1/2 cup vermicelli crumbled into 1 inch long pieces
1/2 cube salted butter
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
1. Add vermicelli and butter in a deep, covered pan suitable for cooking rice.
Heat until the vermicelli is golden brown. Add rice and saute for a minute in
the butter and vermicelli. Add chicken broth and mix well. Bring to a boil and
then lower heat and simmer for 25 minutes until rice is cooked. DO NOT OPEN
LID AND PEEK. Turn heat off and let sit a few minutes. Stir the pilaf and serve.
2. Rice pilaf should not be gummy or salty. It is a very subtle side dish, and is a
compliment to poultry, fish, lamb and veal.
3. Some interesting variations to the basic recipe above would be the addition of
roasted pine nuts and minced dry apricots, or sauteing 1/4 cup of minced yellow
onions or scallions in the butter just after browning off the vermicelli..
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