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Rice-Vermicelli Pilaf Recipe

   
 

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     Rice-Vermicelli Pilaf

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   15 minutes

Ingredients
6 Tbl butter
2 cup basmati rice
1 cup finely broken (1/2 -3/4-inch pieces) dried angel hair pasta (3 ounces)
2/3 cup finely chopped onions (2 small)
2 14.5-oz cans chicken broth
1/2 cup water
1/2 tsp salt
1/2 tsp black pepper
2 Tbl snipped fresh parsley
 
1 Tbl snipped fresh thyme
1/2 cup dried cranberries (optional)
salt
black pepper

Instructions
In a large saucepan melt butter over medium heat. Add rice, pasta, and onions; cook for 4 to 5 minutes or until pasta is lightly browned and onions are nearly tender, stirring occasionally. Carefully add broth, the water,, the 1/2 teaspoon salt, and the 1/2 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until the rice is tender and broth is absorbed. Fluff rice with a fork. Gently stir in parsley, thyme, and , if desired, cranberries.
Season to taste with additional salt and pepper.
per serving- 289 calories, 9 grams fat, 24 mg chol, 620 mg sodium, 46 g carbs, 1 gr fiber, 5 gr pro


Originally Submitted
4/23/2014





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