Directions:
- Heat the butter in a large skillet.
- Add the onion and saute over medium heat until it is a light golden color.
- Add the vermicelli, rice and pine nuts.
- Continue to saute for 2-3 minutes, stirring to coat all with the butter.
- Add the chicken broth and bring to a boil.
- Cover, reduce heat and simmer on low heat for 18-20 minutes (do not lift the lid before 18 minutes).
- Uncover the pan and fluff the pilaf.
- You can make this ahead and reheat it in the oven or microwave.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.57 Kcal (1120 kJ) | ||
| Calories from fat | 97.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.8g | 17% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 361.9mg | 15% | |
| Potassium | 152.53mg | 3% | |
| Total Carbs | 40.88g | 14% | |
| Sugars | 8.96g | 36% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 1.29g | 3% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 38.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 150.79 Kcal (631 kJ) | ||
| Calories from fat | 54.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 17% | |
|---|---|---|---|
| Cholesterol | 8.6mg | 5% | |
| Sodium | 203.96mg | 15% | |
| Potassium | 85.96mg | 3% | |
| Total Carbs | 23.04g | 14% | |
| Sugars | 5.05g | 36% | |
| Dietary Fiber | 1.43g | 10% | |
| Protein | 0.73g | 3% | |
| Vitamin C | 4.6mg | 14% | |
| Iron | 0.8mg | 8% | |
| Calcium | 21.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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