Basmati Pilaf With Vermicelli and Onions |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
I found this recipe in Cooking Light magazine. It's simple to prepare, and my family ate it up! Ingredients:
5 teaspoons olive oil |
3/4 cup chopped sweet onion |
2 cups uncooked basmati rice |
3/4 cup uncooked vermicelli, broken into 2-inch pieces |
3 cups reduced-sodium fat-free chicken broth |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup chopped fresh parsley |
1/4 cup chopped green onion |
Directions:
1. Preheat oven to 350 degrees.
2. Heat oil in a Dutch oven over medium heat. Add 3/4 cup onion; cook 3 minutes or until tender, stirring frequently. Add basmati rice and pasta; cook 2 minutes or until rice is opaque, stirring frequently. Stir in chicken broth, salt, and black pepper. Bring to a boil.
3. Cover and bake at 350 degrees for 15 minutes. Remove from oven. Let stand 15 minutes. Uncover, stir in parsley and green onions.
|
|