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Add a photoServings: 4
Ingredients
- 6 Tbsp. salted butter
- 1/4 lb vermicelli
- 1 c. converted rice
- 2 1/2 c. chicken broth Salt to taste Freshly-grnd black pepper to taste
Directions
- Break vermicelli into 1 1/2-inch pcs. Heat butter in heavy saucepan over medium heat. Immediately add in vermicelli and, with wooden spoon, toss with butter till rich golden, 6 min.
- Add in rice and mix, making sure rice, noodles and butter are well combined. Add in broth and bring to boil over medium-high heat, 3 min. Reduce heat to low and simmer, covered till broth is absorbed, 20 to 25 min (check rice after 20 min). Turn off heat and let stand 10 min.
- If rice is not being served immediately, remove lid, lay kitchen towel over pot and replace lid. This keeps pilaf moist and flavorful. Stir before serving and season to taste with salt and pepper.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 451 | |
| Calories from Fat 166 | 37% |
| Total Fat 18.91g | 24% |
| Saturated Fat 11.37g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 172mg | 7% |
| Potassium 251mg | 7% |
| Total Carbs 59.96g | 16% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.02g | 1% |
| Protein 10.18g | 16% |
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