Rice Pilaf |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 twist vermicelli, finely broken | 1/4 c butter | 1 c long grain rice |
| 2-1/4 c water | 1 tsp salt | dash black pepper |
| 1 | Saute vermicelli in butter or low heat, stirring constantly, until golden brown. Add rice and mix well. Stir in water, salt and pepper. Bring to boil. Reduce heat and cook, covered about 15 minutes until liquid is absorbed (holes will appear on top). Turn heat off. Stir pilaf with fork. Cover and let it rest 30 minutes. Mix again before serving. |
| 2 | VARIATION: To garnish rice, toast 1/3 c slivered almonds in 2 T butter until golden. Add sliced pitted dates and seedless raisins. Cook, stirring gently, 2-3 minutes or until heated through. Spoon on top of cooked rice. |