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basmati-vermicelli pilaf

(2 ratings)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Saw this in a magazine. It doesn't take long to make and is nutritious as well as delicious. The cranberies give it that extra "oomph." Recipe & photo: bhg.com

(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For basmati-vermicelli pilaf

  • 6 Tbsp
    butter
  • 2 c
    basmati rice
  • 1 c
    finely broken dried angel hair pasta (1/2- to 3/4-inch pieces)
  • 2/3 c
    finely chopped onions (2 small)
  • 2 can
    (14.5 oz.ea.) chicken broth
  • 1/2 c
    water
  • 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • 2 Tbsp
    snipped fresh parsley
  • 1 Tbsp
    snipped fresh thyme
  • 1/2 c
    dried cranberries (optional)
  • additional salt and pepper

How To Make basmati-vermicelli pilaf

  • 1
    In a large saucepan melt the butter over medium heat. Add the rice, pasta, and onions; cook for 4 to 5 minutes or until pasta is lightly browned and onions are nearly tender, stirring occasionally.
  • 2
    Carefully add the broth, the water, 1/2 tsp. salt and 1/2 tsp. pepper. Bring to boiling, reduce heat and simmer, covered, for 20 to 25 minutes or until the rice is tender and the broth is absorbed.
  • 3
    Fluff rice with a fork. Gently stir in parsley, thyme, and cranberries. Season to taste with additional salt and pepper if needed.
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