1 cup Basmati, Mahatmaฎ, or other quality long grain rice
1/2 cup vermicelli crumbled into 1 inch long pieces
1/2 cube butter
1 1/2 cups Swanson'sฎ chicken broth
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
Add vermicelli and butter in a deep, covered pan suitable for cooking rice. Heat until the vermicelli is golden brown. Add rice, chicken broth and water and mix well. Bring to a boil and then lower heat and simmer for 25 minutes until rice is cooked. Turn heat off and let sit a few minutes. Stir the pilaf and serve.
* 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.
* Some interesting variations to the basic recipe above would be the addition of 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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