Rice Pilaf with Vermicelli
Fragrant long-grain rice gently toasted with broken vermicelli and simmered in savory broth until each grain is separate and tender. A simple, comforting Middle Eastern staple that pairs with everything from stews to grilled vegetables.
1 ½ cup long-grain rice, rinsed until water runs clear
½ cup vermicelli, broken into 1-inch pieces
2 tbsp butter, divided
1 tbsp olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
2 ½ cup chicken broth
1 tsp salt
¼ tsp black pepper, freshly ground
1 bay leaf
2 tbsp pine nuts, toasted
2 tbsp parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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