Rice and vermicelli pilaf
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Replace your usual rice side dish with this easy-to-make yet richly flavored rice pilaf with vermicelli and garlic. However, instead of spider vermicelli, it's best to use finely broken spaghetti, as it takes longer to cook, which is essential when cooking the pasta and rice simultaneously. To prevent the pasta from overcooking while the rice cooks, toast it in butter beforehand. This will also add an interesting appearance and a subtle nutty flavor to the side dish, perfectly complementing the creamy flavor of the pilaf.
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Recipe:
Toast 1/2 cup broken spaghetti in a saucepan over medium heat with 2 tablespoons (30 g) butter. Stir in 1 cup rice; add 2 cups chicken broth, 1 cup water, 2 cloves garlic, and 1 teaspoon salt. Cook for 3 minutes, then stir, cover, and cook for 15 minutes. Let sit for 5 minutes, fluff the mixture with a fork, and crush the garlic. Then stir in the butter and cilantro.
Recipes with similar ingredients: spaghetti pasta, rice
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