Rice Pilaf

acerast's Note:

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!

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 3 tablespoons butter
• 1 medium onion, diced
• 2 cups vermicelli, raw, broken into 2-3 inch lengths
• 1 cup long-grain rice, raw
• 1/3 cup pine nuts
• 2 1/2 cups chicken broth

Directions:

1. Heat the butter in a large skillet.
2. Add the onion and saute over medium heat until it is a light golden color.
3. Add the vermicelli, rice and pine nuts.
4. Continue to saute for 2-3 minutes, stirring to coat all with the butter.
5. Add the chicken broth and bring to a boil.
6. Cover, reduce heat and simmer on low heat for 18-20 minutes (do not lift the lid before 18 minutes).
7. Uncover the pan and fluff the pilaf.
8. You can make this ahead and reheat it in the oven or microwave.

Reviews

[mdwyer33]

This rice pilaf was delicious. I did toast the pine nuts before adding them to the recipe and loved the flavor and texture they added. I would definitely reccommend this recipe!!!

[Dr. Jenny]

I think I have just found my new "go to" pilaf recipe! Wow! So simple, yet so good. We loved it! I can't believe I am the first person to have reviewed this excellent recipe. Everyone else is missing out. DH said he was skeptical about the vermicelli in his pilaf, but after eating it, said, "that pilaf is pretty darn good" (translation = highest compliments). Followed the directions as posted, didn't change a thing. We will be having this again and again. Served with Recipe #391418 391418. Thanks!