BASMATI-VERMICELLI PILAF

1
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

Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make BASMATI-VERMICELLI PILAF

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.

Printable Recipe Card

About BASMATI-VERMICELLI PILAF

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




Show 3 Comments & Reviews

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