Sides

MEDITERRANEAN RICE PILAF WITH VERMICELLI

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Ingredients

  • Serves 6:
  • 2 cups medium grain rice or basmati, rinsed and soaked in water for 10 minutes
  • 1 cup cut up vermicelli
  • 3 cups low sodium chicken stock or water
  • ​juice of 1 lemon
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • ​Garnish: chopped fresh parsley leaves

Instructions

1

Heat olive oil with 2 tablespoons butter over medium- high heat. Add vermicelli and cook constantly tossing until golden brown and toasted. Careful not to burn them.

2

Strain rice and add to the pot. Stir to incorporate.

3

​Add the chicken stock, lemon juice, 2 tablespoons butter, salt and pepper.

4

​Bring to a boil and allow the liquid to reduce until it just covers the rice.

5

​Cover the pot with the lid and reduce heat to a simmer. Allow to cook without uncovering for 15 minutes.

6

​Toss and fluff with a fork.

7

​Enjoy!

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