Basmati Pilaf With Vermicelli and Onions

I found this recipe in Cooking Light magazine. It's simple to prepare, and my family ate it up!

• Ready In: 45 mins
• Serves: 8

Ingredients

• 5  teaspoons olive oil
• 3⁄4 cup  chopped sweet onion
• 2  cups  uncooked basmati rice
• 3⁄4 cup  uncooked  vermicelli, broken into 2-inch pieces
• 3  cups  reduced-sodium fat-free chicken broth
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 cup  chopped fresh parsley
• 1⁄4 cup  chopped green onion

Directions

1. Preheat oven to 350 degrees.
2. Heat oil in a Dutch oven over medium heat. Add 3/4 cup onion; cook 3 minutes or until tender, stirring frequently. Add basmati rice and pasta; cook 2 minutes or until rice is opaque, stirring frequently. Stir in chicken broth, salt, and black pepper. Bring to a boil.
3. Cover and bake at 350 degrees for 15 minutes. Remove from oven. Let stand 15 minutes. Uncover, stir in parsley and green onions.