Rice Pilaf
A buttery and nutty flavored rice!
Servings: 6
Ingredients
- 4 Tablespoons Unsalted Butter Can use salted if unsalted is unavailable. Adjust salt at end accordingly.
- 1/2 cup Verimicelli crushed into roughly 2 inch pieces
- 2 cups Long Grain Rice Uncle Ben's Converted Rice is preferable for pilaf
- 4 cups Chicken Stock
- 1 teaspoon Chicken Base I use Better Than Bouillion
- 1/2 teaspoon Kosher Salt
- A few Grinds of Finely Ground Black Pepper
Instructions
Method 1 (Traditional Method)
- Heat chicken broth and boullion in a saucepan until hot and set aside.
- In a heavy 3-4 quart pot melt the butter over medium low heat.Add the vermicelli and brown about 5 minutes, stirring constantly. Be careful not to burn this.
- Add the rice to the vermicelli and cook for about 3-4 minutes, stirring almost constantly.
- Add the hot chicken broth to the rice mixture and get it to a very low simmer. Cover and let cook for about 20 minutes until all the broth is absorbed.
- Add salt and pepper and fluff with a fork.
Method 2 (New Easy Method)
- Preheat oven to 350°F
- Spread crushed vermicelli out on a large lipped baking tray.
- Bake for 6-9 minutes, checking often after 5 minutes to make sure vermicelli doesn’t burn. Aim for a dark golden brown. (This can be done well ahead of time and saved in a covered container for at least a month at room temperature).
- Heat chicken broth and butter until it is at a low simmer.
- Add rice and browned vermicelli. Stir. Cover and let cook for about 20 minutes until all the broth is absorbed.
- Add salt and pepper and fluff with a fork.
Modifications
Method 2 is the modified recipe and still makes great rice pilaf!