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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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At the holidays, I use butter and white rice in this recipe, just like my mom and generations of Armenian women did. But most days I saute the vermicelli in olive oil and substitute brown rice for white. Ingredients:
3 tablespoons butter |
1/2 cup broken uncooked vermicelli (1-inch pieces) |
2 cups uncooked basmati rice |
3 cups reduced-sodium chicken broth |
1 cup water |
1 teaspoon salt |
1/2 teaspoon pepper |
fresh chives, optional |
Directions:
1. In a large saucepan, heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice, broth, water, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes.
2. Fluff with a fork. If desired, top with chives. Yield: 8 servings.
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