Rice Pilaf with Vermicelli
Our homemade rendition of a long-popular packaged side dish has less sodium and uses ingredients you're likely to have on hand.
- Total Time:
- Servings: 4
Source: Everyday Food, September 2007
- 1 ounce angel-hair pasta
- 2 tablespoons olive oil
- 1/2 small onion, finely chopped
- Coarse salt and ground pepper
- 2/3 cup long-grain white rice
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1/4 cup fresh parsley, finely chopped
Hold pasta upright in a medium bowl, and, using kitchen shears, cut into 1/2-inch lengths; set aside.
In a medium saucepan, heat 1 tablespoon oil over medium-high. Add onion; season with salt and pepper. Cook, stirring frequently, until softened and lightly browned, 3 to 5 minutes. Add rice, pasta, and remaining tablespoon oil. Cook, stirring frequently, until pasta is browned, 3 to 5 minutes.
Add broth, and bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 15 minutes. Remove from heat, and let stand 5 minutes. Add parsley, and season with salt and pepper; fluff pilaf with a fork.