What's better than rice pilaf?? My Gam's rice pilaf. This dish is definitely a childhood favorite of mine. This staple side is SO easy and delicious, not to mention quick! It only takes about 30 minutes to cook. Anytime I make this dish, the smell just takes me right back to my Gam's house. I can't help but smile!
This recipe isn't necessarily the healthiest, but I did alter the original recipe in order to make it a bit healthier. The original recipe also has mushrooms in it (which I LOVE), but I made this dish the other day, to go with the Grilled Mediterranean Chicken Skewers on my previous blog post.
To start, preheat the oven to 350 F.
I recently purchased this Cuisinart Dutch Oven, which is perfect for this dish and many more. If you don't have a dutch oven, just use a large pot for these first few steps until we transfer to the oven, at that point, you'll want to transfer the mixture to a large oven-safe casserole dish
In a large dutch oven or pot, over medium heat, melt 3 or 4 tbsp of butter (the original recipe called for a full stick). Add in 1/2 of a yellow onion, chopped, and 1 cup of broken up Vermicelli pasta (Capellini works too). Stir until the onion is translucent and the broken up pasta has browned. Be careful not to burn it. See below.
Next, add in 3 cups of low sodium chicken broth (or vegetable broth) and 1 cup of uncooked, washed and drained, jasmine rice. Add about 1 tsp of salt and fresh ground black pepper. Bring to a boil, then take off the heat.
Cover with a lid or foil, make sure it's sealed tight. Place in the oven and cook for 30 minutes.
Fluff the rice pilaf with a fork and serve immediately.
INGREDIENTS:
1 cup of uncooked jasmine rice, washed and drained
1 cup of Vermicelli or Capellini (broken into small pieces)
3 or 4 tbsp of butter
3 cups of low sodium chicken broth (or vegetable broth)
1/2 of a yellow onion, chopped
1 tsp of salt
1 tsp of fresh ground black pepper
Optional - 8oz package of white mushrooms, chopped
INSTRUCTIONS:
1. Preheat oven to 350 F.
2. In a large pot, over medium heat, melt the butter. Add in the onion and broken Vermicelli or Capellini). Cook until the onions are translucent and the pasta has browned. Be careful not to burn it.
3. Add in the chicken broth, jasmine rice, salt and pepper. Stir until well combined. Bring to a boil, then remove from heat.
4. Cover with a lid or foil. Make sure it is sealed tightly. Place in the oven and cook for 30 minutes.
5. Fluff with a fork. Serve immediately.
Enjoy!!
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