This Rice Pilaf with Vermicelli is a nice change from plain white rice. It pairs well with chicken, pork or lamb and it makes a nice presentation.
Ingredients
- 2 tbsp unsalted butter
- 1 small shallot finely chopped
- 1/3 cup uncooked spaghetti, broken in into 1/2" pieces
- 1/2 cup uncooked basmati rice
- 1 1/4 cups chicken stock
- kosher salt
- 1/3 cup raisins, roughly chopped
Garnish
- 1/3 cup pine nuts
- 2 sprigs fresh parsley, finely chopped
Instructions
Gather all ingredients before starting recipe.
- Melt 2 tbsp unsalted butter in a small skillet with deep sides over medium high heat. Add 1 small shallot, finely chopped and cook, stirring until the shallots soften, about 4-5 minutes.
- Add 1/3 cup uncooked spaghetti, broken in into 1/2" pieces and toss. Sauté until the spaghetti turns a golden brown, about 3-4 minutes.
- Add 1/2 cup uncooked basmati rice and toss until the rice is coated with the butter and is mixed with the spaghetti. Add 1/3 cup raisins, roughly chopped, and mix to combine.
- Add 1 1/4 cups chicken stock, season with kosher salt, mix and then bring to a boil. Reduce heat to a simmer, cover with a lid and cook for about 25 minutes or until the rice separates and can be fluffed with a fork. Remove from heat and stir to combine spaghetti and raisins.
- Heat a small skillet over medium high heat. Add 1/3 cup pine nuts and toss until the pine nuts are toasted, 2-3 minutes.
- Transfer pilaf to a serving bowl and top with toasted pine nuts and chopped parsley.
