Sunday, September 9, 2012
RICE PILAF WITH GOLDEN VERMICELLI
* 3/4 c. vermicelli, 1" lengths
* 1 1/2 TB. melted butter
* 1 1/2 TB. Olive Oil
* 1 1/2 cups long grain rice
* 3 cups boiling water or chicken broth
* 1 1/4 tbs. salt
* Freshly ground black pepper or ground cinnamon for garnish
In a 2-quart casserole, over low heat, saute' the vermicelli in butter and oil until golden, stirring constantly. Be careful not to burn the vermicelli. Stir in the rice and fry until glazed, about one minute. Add the boiling liquid and the salt and boil for one minute. Reduce the heat to low and simmer, covered, until liquid has been absorbed, about 15-18 minutes. Remove the pot from the heat, cover and let rest for about 10 minutes before serving.
Sprinkle with one of the spices and fluff with a fork right before serving.