THE BEST RICE PILAF
THE BEST EVER!
INGREDIENTS: 1 cup Basmati long grain rice 1/2 cup vermicelli crumbled into 1 inch long pieces 1/2 cube salted butter 2 cups chicken broth 1 teaspoon salt 1/2 teaspoon pepper PREPARATION: 1. Add vermicelli and butter in a deep, covered pan suitable for cooking rice. Heat until the vermicelli is golden brown. Add rice and saute for a minute in the butter and vermicelli. Add chicken broth and mix well. Bring to a boil and then lower heat and simmer for 25 minutes until rice is cooked. DO NOT OPEN LID AND PEEK. Turn heat off and let sit a few minutes. Stir the pilaf and serve. 2. 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. 3. Some interesting variations to the basic recipe above would be the addition of roasted 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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