basmati-vermicelli pilaf
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
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 6 tablespoons butter
- 2 cups basmati rice
- 1 cup finely broken dried angel hair pasta (1/2- to 3/4-inch pieces)
- 2/3 cup finely chopped onions (2 small)
- 2 cans (14.5 oz.ea.) chicken broth
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons snipped fresh parsley
- 1 tablespoon snipped fresh thyme
- 1/2 cup dried cranberries (optional)
- - additional salt and pepper
How To Make basmati-vermicelli pilaf
-
Step 1In 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.
-
Step 2Carefully 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.
-
Step 3Fluff rice with a fork. Gently stir in parsley, thyme, and cranberries. Season to taste with additional salt and pepper if needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Rice Sides
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Ingredient:
Rice/Grains
Culture:
American
Method:
Stove Top
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