Perfect-For-Fall and Perfect for this month’s entree!
While it’s Perfect-For-Fall (and, of course, Perfect-For-All), it’s also perfect for the Chicken with Chutney and Curry Entree we also dished out this month! This so delicious side dish will complement the entree, and there will be plenty of compliments to the Chef for making it! (Win-win!)
Vermicelli Rice Pilaf
1 cup Basmati long grain rice
½ cup vermicelli, broken to 1-inch pieces
½ cube salted butter
2 cups chicken broth
½ teaspoon saffron (optional)
1 teaspoon salt
½ teaspoon pepper
In a large pot over medium heat, melt butter with vermicelli. Stir the vermicelli and cook until golden brown. Add rice and sauté with butter for 1 minute. Add chicken broth and mix well. Bring broth to a boil and then lower heat, simmer for 25 minutes or until rice is cooked. Very important, do not open the lid and peek. Turn heat off and let sit for a few minutes, stir the pilaf and serve.
Optional serving options include adding Saffron when pilaf is simmering, roasted pine nuts with minced dry apricots. Or you can add a ¼ cup of minced onion and scallions just after browning the vermicelli in butter. You may also substitute the vermicelli for orzo if you wish.