BASMATI-VERMICELLI PILAF

Ellen Bales

By
@Starwriter

Saw this in a magazine. It doesn't take long to make and is nutritious as well as delicious. The cranberies give it that extra "oomph."
Recipe & photo: bhg.com


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Rating:

Comments:

Serves:

8

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

6 Tbsp
butter
2 c
basmati rice
1 c
finely broken dried angel hair pasta (1/2- to 3/4-inch pieces)
2/3 c
finely chopped onions (2 small)
2 can(s)
(14.5 oz.ea.) chicken broth
1/2 c
water
1/2 tsp
salt
1/2 tsp
black pepper
2 Tbsp
snipped fresh parsley
1 Tbsp
snipped fresh thyme
1/2 c
dried cranberries (optional)
additional salt and pepper

Directions Step-By-Step

1
In a large saucepan melt the butter over medium heat. Add the rice, pasta, and onions; cook for 4 to 5 minutes or until pasta is lightly browned and onions are nearly tender, stirring occasionally.
2
Carefully add the broth, the water, 1/2 tsp. salt and 1/2 tsp. pepper. Bring to boiling, reduce heat and simmer, covered, for 20 to 25 minutes or until the rice is tender and the broth is absorbed.
3
Fluff rice with a fork. Gently stir in parsley, thyme, and cranberries. Season to taste with additional salt and pepper if needed.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy