A very nice rice pilaf that goes well with chicken, pork, lamb or fish. It is from the Uncommon Gourmet, Ellen Helman, (a caterer in Boston) and I've made just a few changes. I actually use this method for cooking rice side dishes quite frequently. Occasionally I omit the pine nuts and vermicelli and experiment with various herbs (garlic, parsley, chives, marjoram, cumin...) vegetables (grated carrots, chopped celery, tomatoes, peas, asparagus....) and have even added toasted pecans! Start with the basic recipe (my family loves it) and have fun experimenting!