Hippie Rice Pilaf

From The Hippy Gourmet's Quick & Easy Cookbook for Healthy Living c. 2007. "This is far better than any packaged product that claims to be from San Francisco. The technique of toasting grains in a hot pan with a little oil before adding the liquid transforms them into a much more complex dish with only a bit of added work; try it with other boiled grains."

• Ready In: 30 mins
• Serves: 4
• Yields: 1 Rice Pilaf

Ingredients

• 1  tablespoon extra virgin olive oil
• 3⁄4 cup long-grain white rice
• 1⁄4 cup  vermicelli, small pieces that are broken
• 1  garlic clove, minced
• 2  cups water
• 2  teaspoons  fresh herbs, of your choice (try oregano or sage)
•  salt and pepper, to taste

Directions

1. Heat the oil in a pan over a medium-high flame. Add the rice and pasta, stirring constantly. Cook until both are slightly browned. Add the garlic and cook for a minute longer. Add the water and bring to a boil. Cover and reduce the heat to medium low. Cook for 15 minutes or until the water is abosorbed and the rice is tender. Stir in fresh herbs and salt and pepper to taste.