Rice Pilaf with golden Vermicelli
Ingredients:
- 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.
